LEMON RICOTTA PANCAKES

Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 ½ cups Plain flour; 1 ½ tsp Baking powder; ½ tsp Baking soda; 2 tbsp Sugar; ½ tsp Salt; ¾ cup Ricotta; 1 cup Full cream milk; 2 Eggs; 2 tbsp Butter, melted; 1 tbsp Lemon zest; 2 tbsp Lemon juice; 1 tsp Vanilla extract; To cook Butter; To serve Icing sugar; To serve Maple syrup

Prepping
10m

Cooking
15m

Makes
4

Why you’ll love it 😋

Brunch is having a moment, and these pancakes are leading the charge. Fluffy, lemony, and just rich enough to feel like a treat without trying too hard. Syrup optional in theory, essential in practice.

Ingredients 🛒

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Plain flour1 ½ cups
Baking powder1 ½ tsp
Baking soda½ tsp
Sugar2 tbsp
Salt½ tsp
Ricotta¾ cup
Full cream milk1 cup
Eggs2
Butter, melted2 tbsp
Lemon zest1 tbsp
Lemon juice2 tbsp
Vanilla extract1 tsp
ButterTo cook
Icing sugarTo serve
Maple syrupTo serve

Method ⏲️

Soft, fluffy pancakes with ricotta and a bright lemony kick.

Step 1: Mix Your Dry Ingredients

In a large bowl, whisk together 1 ½ cups plain flour, 1 ½ tsp baking powder, ½ tsp baking soda, 2 tbsp sugar and ½ tsp salt.

Step 2: Whisk Your Wet Ingredients

In another bowl, whisk ¾ cup ricotta, 1 cup full cream milk, 2 eggs, 2 tbsp melted butter, 1 tbsp lemon zest, 2 tbsp lemon juice and 1 tsp vanilla extract until combined.

Step 3: Bring It Together

Pour your wet mixture into your dry mixture and fold gently until just combined. Keep your batter a bit lumpy - overmixing will make your pancakes less fluffy.

Step 4: Cook Your Pancakes

Heat a non-stick pan over medium-low heat and add a little butter. Pour in about ⅓ cup batter per pancake. Cook until bubbles appear, then flip and cook until golden.

Step 5: Serve & Enjoy!

Stack your pancakes high, then finish with icing sugar and maple syrup. Get them to the table while they’re warm and cloud-soft. Brunch is officially sorted.