Description
Treat yourself to Lemon Ricotta Pancakes with Warm Berry Compote. This delightful dish features a blend of rich ricotta, zesty lemon, and homemade compote, making it a perfect breakfast or brunch choice for those who appreciate flavorful homemade meals.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt, and mix well.
- In another bowl, lightly beat the eggs.
- Add the milk, ricotta, and vanilla to the eggs and mix until combined.
- Gradually fold this wet mixture into the dry ingredients, mixing gently until just combined. Fold in the lemon juice and zest without overmixing the batter.
- Pour 1/3 cup of the batter onto a heated and buttered pan or griddle, ensuring not to overcrowd the pan. Cook for about 3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- Serve the pancakes warm with maple syrup or whipped cream.
Notes
For a lighter pancake, you can substitute some of the all-purpose flour with whole wheat flour.
These pancakes can be frozen. To freeze, lay them flat in a single layer on a baking sheet, then store in a freezer-safe container after they are frozen solid.
To enhance flavor, consider serving with a side of mixed berries or a berry compote.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg