Imagine waking up to the tantalizing aroma of freshly squeezed lemons and the rich, creamy notes of ricotta cheese. These Lemon Ricotta Pancakes are a true morning masterpiece, guaranteed to elevate your breakfast game to new heights. Fluffy and light, with a delightful hint of citrus, they’re the perfect indulgence to start your day on a bright and delicious note.
Crafted with care and a touch of love, these pancakes are a harmonious blend of flavors that will transport your taste buds to a sunny morning in the Mediterranean. The zesty lemon adds a refreshing zing, while the luscious ricotta lends a velvety texture that melts in your mouth. Each bite is a burst of sunshine, leaving you feeling energized and ready to conquer the day ahead.
To create this delectable masterpiece, you’ll need a few simple ingredients that pack a flavorful punch. Gather your all-purpose flour, baking powder, salt, eggs, ricotta cheese, milk, lemon zest, and a touch of vanilla extract. With these pantry staples, you’ll be well on your way to pancake perfection.
The beauty of these Lemon Ricotta Pancakes lies in their versatility. Serve them hot off the griddle, drizzled with maple syrup or a dusting of powdered sugar for a classic touch. Alternatively, you can elevate the experience by topping them with fresh berries, a dollop of lemon curd, or a sprinkle of toasted almonds for a touch of crunch.
Whether you’re treating yourself to a leisurely weekend brunch or whipping up a quick weekday breakfast, these Lemon Ricotta Pancakes are sure to become a family favorite. So, gather your loved ones around the table and savor the ultimate breakfast indulgence – a delightful fusion of tangy, creamy, and utterly irresistible flavors.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup ricotta cheese
- 1 1/4 cups milk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Butter or cooking spray for griddle
Instructions:
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the eggs lightly, then whisk in the ricotta cheese, milk, lemon zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Heat a griddle or non-stick pan over medium heat and grease with butter or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
- Serve hot, with your favorite toppings like maple syrup, powdered sugar, fresh berries, or lemon curd.
Prepare to be transported to a sun-drenched morning with every bite of these Lemon Ricotta Pancakes. Embrace the bright, zesty flavors and indulge in a breakfast that will leave you feeling refreshed, satisfied, and ready to conquer the day ahead.
