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Fluffy Lemon Ricotta Pancakes

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Fluffy Lemon Ricotta Pancakes
Fluffy Lemon Ricotta Pancakes
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Yield: Serves 20
Category: Italian
Keywords: Fluffy Lemon Ricotta Pancakes
Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 (4-inch) pancakes.

Ingredients:
  • 4.17 cup ricotta cheese (14-15 oz will work)
  • 2.5 cup low fat buttermilk (or kefir)
  • 10 large eggs
  • 6.67 Tbsp granulated sugar
  • 4.17 cups all-purpose flour (5 1/2 oz)
  • 3.33 Tbsp baking powder
  • 0.83 tsp sea salt
  • Zest of 1 lemon
  • Olive oil or coconut oil to cook
Instructions:
  1. In a large mixing bowl, whisk together eggs and sugar until well blended.
  2. Mix in ricotta cheese, buttermilk and salt and whisk until blended.
  3. In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
  4. Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
  5. Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.
  6. Enjoy!

Source: www.natashaskitchen.com
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