Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup ricotta cheese
- 1 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
For Cooking and Serving:
- Butter or oil, for cooking
- Maple syrup or honey, for serving
- Fresh lemon wedges, mint leaves, and powdered sugar (optional garnish)
Instructions
Step 1: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Combine the Wet Ingredients
- In a separate bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.
Step 3: Make the Batter
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Avoid overmixing; it’s fine if the batter is slightly lumpy.
Step 4: Cook the Pancakes
- Heat a skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes, until golden brown and fully cooked.
Step 5: Serve and Garnish
- Serve the pancakes warm, drizzled with maple syrup or honey. For a fresh touch, garnish with lemon wedges, mint leaves, or a dusting of powdered sugar.
Notes
- Substitute for Buttermilk: Combine 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Storage Tip: Leftover pancakes can be refrigerated in an airtight container for up to 3 days or frozen for longer storage.
- Add-ins: Try folding in fresh blueberries or raspberries for a fruity twist.
