Light & Fluffy Ricotta Pancakes

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Light & Fluffy Ricotta Pancakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup or honey. Serve with your favorite fresh fruits for a delicious way to start the day!

Course: Breakfast

Servings: 10 3 1/2-inch pancakes

Author: Tricia

Ingredients

• 1 cup unbleached all-purpose flour
  


• 1/2 teaspoon baking powder
  


• 1/2 teaspoon baking soda
  


• 1/4 teaspoon salt
  


• 2 tablespoons granulated sugar
  


• 3/4 cup ricotta cheese
  


• 1/3 cup milk
  


• 1 large egg
  


• 1 teaspoon vanilla extract
  


• 1 tablespoon lemon juice
  

Optional toppings:

• sliced almonds
  


• fresh blueberries, strawberries, raspberries or blackberries
  


• honey
  


• maple syrup
  


• butter
  

Instructions

1. In a small mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the ricotta cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Add the flour mixture to the ricotta mixture and blend well with a rubber spatula.




2. Preheat a large non-stick skillet over medium heat. Lightly grease the pan with vegetable oil using a paper towel to remove the excess. Lower the heat to medium-low and add 1/4 cup of batter for each pancake. You can easily cook three at a time in a large skillet. Gently spread the batter to a 3 1/2-inch round pancake using the back of a spoon. Cook until the bottom is golden brown and the edges are drying. Gently turn and continue cooking until browned and cooked through. Transfer to a baking sheet  in a single layer. To keep warm, put the pan in a warm oven until serving. Continue cooking until all the batter is gone. Serve and enjoy!

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