Lemon and ricotta pancakes are like a warm hug on a plate, bursting with zesty cheer and creamy goodness. Imagine fluffy clouds of pancake perfection that dance on your taste buds, whispering sweet nothings of citrus and cream. They are the kind of breakfast that makes you want to hit the snooze button just to savor that moment a little longer. For more inspiration, check out this baked apples with feta recipe.
These pancakes aren’t just a meal; they’re an experience. I remember the first time I had them at a quaint little café during a family trip. The tangy lemon paired with rich ricotta was such a delightful surprise that it instantly became my favorite breakfast dish. Perfect for lazy Sunday mornings or as a bright start to any day, these pancakes promise to elevate your breakfast game to divine heights.
Why You'll Love This Recipe
- These Lemon and Ricotta Pancakes are super easy to whip up, making breakfast stress-free and enjoyable.
- The flavor profile combines zesty lemon with creamy ricotta, appealing to both sweet and savory lovers.
- Their fluffy texture and golden-brown color create an irresistible visual feast.
- Versatile enough for brunch or dessert, they can be topped with fresh fruits or drizzled with maple syrup for extra indulgence.
Ingredients for Lemon and Ricotta Pancakes – Little Broken
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Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is the base of our pancakes. Use unbleached flour for a more wholesome flavor.
- Baking Powder: Essential for fluffiness, make sure it’s fresh so your pancakes rise perfectly.
- Salt: Just a pinch enhances all flavors; don’t skip this step!
- Eggs: Two large eggs provide structure and richness; room temperature eggs work best.
- Ricotta Cheese: Look for whole milk ricotta; it gives the pancakes their creamy texture.
- Lemon Zest: Freshly grated zest brings vibrant citrus notes that brighten every bite.
- Lemon Juice: Fresh juice is key here; it balances the sweetness beautifully.
- Milk: Whole milk adds moisture; feel free to swap with almond or oat milk if needed.
- Butter: Melted butter makes these pancakes rich and flavorful; use unsalted for control over saltiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Lemon and Ricotta Pancakes – Little Broken
Follow these simple steps to prepare this delicious dish:
Step 1: Gather Your Ingredients
Start by assembling all your ingredients on the counter. You’ll need mixing bowls, measuring cups, and a whisk—ready, set, pancake!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt until well combined. This is the foundation of your pancake masterpiece.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs lightly before adding ricotta cheese, lemon zest, lemon juice, milk, and melted butter. Mix until smooth but don’t worry about lumps; they help keep things fluffy!
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients bowl. Gently fold them together until just combined—overmixing will lead to dense pancakes (and we want clouds!).
Step 5: Heat Up Your Pan
Heat a nonstick skillet over medium heat and add a touch of butter. Once bubbly (and smelling divine), you’re ready to pour in the batter.
Step 6: Cook Pancakes
Spoon about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about two minutes), then flip! Cook until golden brown on both sides.
Transfer to plates and drizzle with syrup or top with fresh berries for the perfect finishing touch! Enjoy these unforgettable Lemon and Ricotta Pancakes warm while basking in your culinary triumph!
Now you’ve created something truly special—a breakfast treat that’s sure to impress anyone lucky enough to share it with you!
You Must Know
- These delightful Lemon and Ricotta Pancakes are not just fluffy and tasty; they can transform your breakfast into a gourmet experience.
- Perfect for brunch with friends or a cozy family morning, these pancakes are versatile, easily customizable, and will make everyone believe you’re a culinary genius.
Perfecting the Cooking Process
Start by mixing the dry ingredients in one bowl and the wet ones in another. Then, combine them but don’t overmix! Let the batter sit while you heat your skillet. Cook until golden brown on each side for perfect pancakes every time.
Add Your Touch
Feel free to swap out ricotta for cottage cheese if you want a lighter version. Add blueberries or chocolate chips for a fun twist, or even sprinkle some lemon zest on top for an extra zing that will make your taste buds dance.
Storing & Reheating
Store your leftover pancakes in an airtight container in the fridge for up to three days. To reheat, pop them in the toaster or microwave. They’ll be almost as good as fresh off the skillet!
Chef's Helpful Tips
- For perfectly fluffy pancakes, let your batter rest for about 10 minutes before cooking.
- This allows the gluten to relax and results in a lighter texture.
- When cooking, keep an eye on the heat; too high can burn them quickly.
- A non-stick skillet is your best friend here!
Nothing beats hearing my kids exclaim “These are better than store-bought!” when I whip up these Lemon and Ricotta Pancakes on Sunday mornings. It’s moments like these that make cooking so rewarding!
FAQs :
What are Lemon and Ricotta Pancakes – Little Broken?
Lemon and Ricotta Pancakes – Little Broken are light, fluffy pancakes infused with the bright flavor of lemon and the creamy texture of ricotta cheese. These pancakes make for a delightful breakfast or brunch option. light and refreshing peach salad The combination creates a unique taste that balances sweetness and tartness, making them a favorite among pancake lovers. They’re perfect served with fresh berries, maple syrup, or a dusting of powdered sugar.
How do I store leftover Lemon and Ricotta Pancakes?
To store leftover Lemon and Ricotta Pancakes – Little Broken, allow them to cool completely before placing them in an airtight container. You can refrigerate them for up to three days. If you want to keep them longer, consider freezing the pancakes. cool summer popsicle ideas Layer them with parchment paper in a freezer-safe bag or container and freeze for up to two months. Reheat in the microwave or on a skillet when you’re ready to enjoy them again.
Can I make Lemon and Ricotta Pancakes gluten-free?
Yes, you can easily adapt Lemon and Ricotta Pancakes – Little Broken to be gluten-free. Simply substitute all-purpose flour with a gluten-free flour blend that works well for baking. Ensure that the blend contains xanthan gum or add it separately for improved texture. delicious blueberry dessert bars This modification allows those with gluten sensitivities to enjoy these delicious pancakes without compromising flavor or fluffiness.
What toppings go best with Lemon and Ricotta Pancakes?
The best toppings for Lemon and Ricotta Pancakes – Little Broken include fresh berries such as strawberries, blueberries, or raspberries. A drizzle of maple syrup enhances their sweetness while adding warmth. You can also add whipped cream or Greek yogurt for extra creaminess. For a refreshing twist, consider a sprinkle of lemon zest or a dusting of powdered sugar for visual appeal.
Conclusion for Lemon and Ricotta Pancakes – Little Broken :
In summary, Lemon and Ricotta Pancakes – Little Broken offer a delightful twist on the classic pancake recipe. Their unique combination of flavors results in a light, fluffy treat perfect for any breakfast table. savory crispy freedom fries Whether enjoyed fresh with your favorite toppings or stored for later, these pancakes will impress family and friends alike. Make sure to try this easy recipe at home; it’s sure to become a new favorite!
Lemon and Ricotta Pancakes
- Total Time: 25 minutes
- Yield: Serves 4 (8 pancakes) 1x
Description
Lemon and Ricotta Pancakes are a delightful breakfast treat, marrying zesty lemon flavor with the creaminess of ricotta cheese. These fluffy pancakes create a perfect start to your day, ideal for both leisurely brunches and busy mornings. With just a few simple ingredients, you can whip up these cloud-like pancakes that are great topped with fresh berries or a drizzle of maple syrup. Get ready to elevate your breakfast experience!
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup milk
- 2 tbsp unsalted butter, melted
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix eggs, ricotta, lemon zest, lemon juice, milk, and melted butter until smooth.
- Combine wet and dry ingredients gently until just mixed—avoid overmixing.
- Heat a nonstick skillet over medium heat and add a little butter.
- Pour about half a cup of batter for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
- Serve warm with syrup or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg
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