Lemon ricotta pancakes
Ricotta gives these pancakes a soft texture and lemon zest adds fragrance. Stir the batter just until combined and use gentle heat to cook the centers through.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Whisk ricotta, eggs, milk, zest and sugar. Fold in flour and baking powder until no dry patches remain.
- 02
Step 2
Oil a nonstick pan lightly and warm over medium-low heat. Spoon in small pancakes, leaving space to flip.
- 03
Step 3
Cook 2–3 minutes per side until golden and fully set inside. Lower the heat if the outside browns before the middle cooks.
Make it your own.
- A few small lumps are fine; vigorous mixing can make the pancakes tough.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
