Description
A delightful twist on traditional pancakes, combining the light, fluffy texture with creamy ricotta cheese and zesty lemon flavor, perfect for brunch or special breakfasts.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup milk
- 3 large eggs
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Butter or oil for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the ricotta cheese, milk, and eggs until smooth. Add the flour, sugar, baking powder, salt, lemon zest, and lemon juice. Stir until just combined.
- Lightly grease a baking dish with butter or oil.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let it cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat individual portions in the microwave for about 30 seconds.
- For a fluffier texture, let the batter rest for 10 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Lemon Ricotta Pancake Bake, Pancakes, Breakfast, Brunch, Easy Recipe