Lemon Ricotta Pancakes A Delightful Treat for Breakfast or Brunch

Bynews dail

Feb 25, 2025

Lemon Ricotta PancakesIngredients:
1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1 large egg 1 1/2 cups ricotta cheese 1/2 cup milk 1/4 cup lemon juice 1 tablespoon grated lemon zest Butter or cooking spray, for greasingInstructions:
1.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2.
In a separate bowl, whisk together the egg, ricotta cheese, milk, lemon juice, and lemon zest.
3.
Gradually add the wet ingredients to the dry ingredients, whisking until just combined.
Avoid overmixing.
4.
Heat a griddle or skillet over medium heat.
Grease with butter or cooking spray.
5.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
6.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
7.
Serve immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.
Tips:
For fluffier pancakes, let the batter rest for 10 minutes before cooking.
If the batter is too thick, add a little more milk to thin it out.
If the batter is too thin, add a little more flour to thicken it up.
Serve with a drizzle of honey or maple syrup for extra sweetness.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster or oven before serving.

Lemon Ricotta Pancakes A Delightful Treat for Breakfast or Brunch

Bynews dail

By news dail

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