If you've ever found yourself torn between a classic pancake and a delicate soufflé, these Fluffy Lemon Ricotta Pancakes might just be your happy medium. Light, airy, and with a hint of zesty lemon, they're perfect for a bright weekend brunch.
Let’s break down what makes these pancakes sing. First, we have all-purpose flour, which provides the structure. A little granulated sugar adds sweetness, while baking powder and baking soda ensure they rise beautifully. Don't skip the salt—it enhances all the other flavors.
Ricotta cheese is the secret to the fluffy texture, adding a rich creaminess. Milk helps to thin the batter just right, while eggs bind everything together. The star, of course, is the lemon. Both the juice and zest bring that fresh, citrusy note. Unsalted butter adds a subtle richness, and vanilla extract rounds out the flavor profile.
Serve these pancakes with a dollop of whipped cream and a sprinkle of extra lemon zest for a pop of color and flavor. Fresh berries like blueberries or raspberries make a delightful pairing, adding a sweet contrast to the tangy lemon.
Start by grabbing a large bowl and whisk together your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Mixing them now ensures everything is evenly distributed, which is key for even pancakes.
In another bowl, get your wet ingredients together: ricotta cheese, milk, eggs, lemon juice, lemon zest, melted butter, and vanilla extract. Whisk until smooth. This might take a minute, but it's worth it for a consistent batter.
Now, slowly add the wet ingredients to the dry, stirring gently. Remember, the goal is to combine without overmixing. A few lumps are totally okay. Overmixing can make your pancakes tough, and nobody wants that!
Heat your non-stick skillet over medium heat. Once it's hot, lightly grease it with butter or a quick spray of cooking oil. Scoop out about 1/4 cup of batter per pancake onto the skillet. Watch for bubbles to form on the surface and the edges to look set—this usually takes 2-3 minutes.
Time to flip! Cook the other side for another 1-2 minutes until golden brown. Keep an eye on your heat level, adjusting as needed to avoid burning the pancakes. Repeat until all your batter is gone.
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