Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: italian
Ingredients: 150 g all-purpose flour; 250 g ricotta; 2 count eggs; 120 ml milk; 1 count lemon; 30 g sugar; 2 tsp baking powder; 20 g butter; 45 ml maple syrup (optional)

Cloud-light pancakes with fresh lemon and creamy ricotta. A slow-morning treat.

⏱ 10 min prep · 20 min cookServes 3420 cal · 15g proteinvegetarian

Ingredients

150 g all-purpose flour
250 g ricotta
2 count eggs
120 ml milk
1 count lemon
30 g sugar
2 tsp baking powder
20 g butter
45 ml maple syrup (optional)

Instructions

1
Whisk flour, sugar, and baking powder; in another bowl whisk ricotta, eggs, milk, lemon zest, and juice.
2
Fold wet into dry until just combined — lumps are fine.
3
Cook in butter over medium heat, 2–3 minutes per side.
4
Serve warm with maple syrup.

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