Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¼ cup sugar; 1 teaspoon baking soda; 2 cups milk; ¾ cup ricotta cheese or 6 fl oz.; 2 large eggs; 1 tablespoon pure vanilla extract; 8 tablespoons (1 stick) salted butter, or as needed, plus more for serving; Pure maple syrup, for serving

8 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 03:48:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories668.3 kcal (33%)

Total Fat34.9 g (50%)

Carbs69.6 g (27%)

Sugars19 g (21%)

Protein17.4 g (35%)

Sodium513.7 mg (26%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsall-purpose flour

¼ cupsugar

1 teaspoonbaking soda

2 cupsmilk

¾ cupricotta cheese

2eggs

large

1 tablespoonpure vanilla extract

8 tablespoonssalted butter

or as needed, plus more for serving

pure maple syrup

for serving

Instructions

Step 1

In a large bowl, whisk together the flour, sugar, and baking soda

Step 2

In a medium bowl, whisk together the milk, ricotta, eggs, and vanilla until well blended.

Step 3

Add the wet ingredients to the dry ingredients and stir until just combined

Step 4

Heat a large skillet over medium heat until hot. Add 2 tablespoons butter to the hot skillet and swirl the pan to coat with melted butter.

Step 5

Pour the batter about ¼ cup at a time to form as many pancakes as will fit without crowding. Cook until the tops are covered with bubbles and the edges are crispy brown, about 3 minutes.

Step 6

Then flip and cook for 2 to 3 minutes on the other side, until browned on the bottom. Transfer the pancakes to a platter.

Step 7

Repeat to cook the rest of the pancakes. Serve hot with butter and maple syrup.

Step 8

Pancakes are best eaten hot just after cooking.