Fluffy and light, these ricotta pancakes are perfect for a delightful breakfast or brunch. Easy to prepare and incredibly tasty, they will quickly become a family favorite.
Preparation time
15min
Cooking time
10min
Ingredients
4 Servings
- 130 g all-purpose flour
- 1 tsp baking powder
- 2 tbsp butter
- 2 large eggs
- 1 tbsp lemon zest
- 240 ml milk
- 240 g ricotta cheese
- 0.5 tsp salt
- 2 tbsp sugar
- 1 tsp vanilla extract
Directions
Step 1
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2
In another bowl, combine the ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
Step 3
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Step 4
In a separate bowl, beat the egg whites until stiff peaks form.
Step 5
Gently fold the beaten egg whites into the batter until just combined.
Step 6
If using, gently fold in the lemon zest.
Step 7
Melt some butter in a large non-stick skillet over medium heat.
Step 8
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Step 9
Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
Step 10
Serve warm with your favorite toppings.