Lemon Ricotta Pancakes
These lemon ricotta pancakes are moist, fluffy, and bursting with fresh lemon flavor. Perfect for an easy yet impressive breakfast made using a pressure cooker to achieve tender pancakes every time.
Ingredients
Main ingredients
- 1.5 cups all-purpose flour scoop and level to measure (214g)
- 3.5 tablespoon granulated sugar 46g
- 2 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk 236ml
- 0.75 cup ricotta low-fat or whole (180g)
- 3 eggs large
- 1 teaspoon vanilla extract
- 1-2 tablespoon lemon zest depending on how lemony you want them
- 0.25 cup fresh lemon juice 60ml
- 1 tablespoon butter melted (14g)
Instructions
Instructions
- Preheat an electric griddle to moderately-high heat or use a non-stick skillet set over medium heat.
- In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt for 20 seconds.
- Make a well in the center of the flour mixture and set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended.
- Add butter, lemon zest, and lemon juice to the milk mixture and blend until combined (it will curdle a little, that's fine).
- Immediately pour milk mixture into flour mixture and whisk just to combine (batter should be slightly lumpy).
- Pour ⅓ cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
- Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
Notes
Try serving with fresh strawberry or blueberry syrup for extra flavor.