Description
Delightful and fluffy pancakes made with ricotta cheese, fresh berries, and zesty lemon, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 cup mixed berries (blueberries, strawberries, raspberries)
- Maple syrup for serving
Instructions
- In a large bowl, mix the ricotta cheese, eggs, milk, and lemon zest until smooth.
- In another bowl, combine the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the mixed berries into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles form on the surface.
- Flip them over and cook for another 2-3 minutes until golden brown.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for about 30 seconds or until warm.
- For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pancakes, breakfast, ricotta, berries, lemon