Ingredients
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Wheat Flour – 2 cups (240 g)
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Sugar – 2 tbsp
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Eggs – 3
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Ricotta – 4 ½ oz (125 g)
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Lemon Zest – 1 tbsp
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Maple Syrup – to taste
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Baking Powder – 2 tsp
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Salt – ½ tsp
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Milk – 1 cup (250 ml)
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Lemon Juice – 4 tbsp
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Raspberries – to taste
Recipe
Pancakes have long taken a place in the cookbooks of many people. Although we have repeatedly shared with you different versions of this meal (spinach, banana, beetroot), there is no limit to perfection! And today we would like to share with you a delicious recipe for lemon ricotta pancakes.
The recipe includes lemon zest and freshly squeezed lemon juice. We think, it’s fair to call such ingredients the highlight of this dish.
Steps
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1
Done
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In a bowl, combine the flour, sugar, baking powder and salt. Separately mix the milk, ricotta, eggs, lemon juice and zest. Beat until smooth. |
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2
Done
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Pour the mixture into the flour. Mix the batter thoroughly so that there are no lumps. |
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3
Done
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Preheat the pan. Using a ladle, pour the batter in the pan. As soon as the first bubbles appear on the pancake, you can flip it over. |
Serve the lemon pancakes stacked and garnished with fresh raspberries and maple syrup. The dish is perfect not only as a dessert, but also as an option for a hearty breakfast. Bon Appetit!
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