Description
Experience the fluffy goodness of Lemon Ricotta Pancakes with Warm Berry Compote! This mouthwatering dish combines the creamy richness of ricotta, bright lemon flavor, and warm berry topping, making it perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, lightly beat the eggs with a whisk.
- Mix in the milk, ricotta, and vanilla, beating until thoroughly combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the lemon juice and zest without over mixing.
- Heat a buttered pan or griddle, and pour batter by 1/3 cupfuls, cooking a few at a time. Cook for about 3 minutes or until bubbles form on top.
- Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with remaining batter.
- Serve warm with maple syrup or whipped cream.
Notes
These pancakes can be frozen for later use; simply reheat them in a toaster or microwave before serving.
For best results, use fresh lemon juice and zest for a more vibrant flavor.
Ensure not to over mix the batter to maintain fluffiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg