Opis
Light and fluffy lemon ricotta pancakes perfect for breakfast or brunch.
Składniki
Skala
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Pinch of salt
Instrukcje
- In a bowl, mix ricotta cheese, eggs, milk, sugar, vanilla, lemon zest, and lemon juice.
- In another bowl, combine flour, baking powder, and salt.
- Mix the dry ingredients into the wet ingredients until just combined.
- Preheat a non-stick skillet over medium heat.
- Scoop batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
- Serve warm with syrup or fresh fruit.
Uwagi
- You can substitute lemon with orange for a different flavor.
- Ensure the skillet is at the right temperature to avoid burning.
- Store any leftovers in the refrigerator for up to 2 days.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 20 minutes
- Kategoria: Breakfast
- Sposób: Pan-frying
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 pancake
- Kalorie: 180
- Cukier: 6g
- Sód: 150mg
- Kwasy: 7g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 24g
- Włókno: 1g
- Białko: 6g
- Cholesterol: 50mg
Słowa kluczowe: lemon ricotta pancakes