Description
Fluffy pancakes with a hint of lemon and creamy ricotta.
Ingrédients
L'échelle
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- In a bowl, mix ricotta, buttermilk, eggs, lemon zest, and lemon juice.
- In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or fresh fruit.
Notes
- Adjust the lemon juice to taste.
- For a thicker batter, add more flour.
- These pancakes freeze well.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Breakfast
- Méthode: Griddle
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 2 pancakes
- Calories: 300
- Sucre: 6g
- De Sodium: 350mg
- La graisse: 12g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 10g
- Le taux de cholestérol: 60mg
Mots-clés: lemon ricotta pancakes