Everyone loves pancakes, right? Well, when was the last time you supercharged your delicious breakfast and turned it into something more like a tasty dessert? These special pancakes are sure to win over anyone.
These light and fluffy lemon ricotta pancakes are tangy and sweet when drizzled with maple syrup. Sprinkle with additional lemon zest before serving for an extra boost of lemony flavor.
The whole process takes just 25 minutes and feeds the whole family in 4 servings! It's nutritional too! No matter your walk in life, you'll enjoy this delicious dessert.
Is it nut allergies? No worries! The whole dessert is nut-free. The same goes for anyone allergic to soy since there's none in it! Lastly, it's vegetarian, so meat eaters and leaf lovers can enjoy it!
You'll need a few simple ingredients to make the dessert of your dreams. ½ cup all-purpose flour, ½ cup whole-wheat flour, two tablespoons granulated sugar, 1 ½ teaspoons baking powder, ⅛ teaspoon salt, ¾ cup part-skim ricotta cheese, and ½ cup buttermilk.
Next, you'll need two large eggs, one tablespoon of canola oil, one teaspoon of vanilla extract, and finally, two teaspoons of grated lemon zest to garnish your creation.
What To Do
In a large basin, combine the all-purpose flour, whole wheat flour, sugar, baking soda, and salt. In a small bowl, combine the ricotta, buttermilk, eggs, oil, vanilla, lemon juice, and zest and whisk to combine well. Just until mixed, add the ricotta mixture to the flour mixture. Cooking spray should be used to coat a sizable nonstick pan or griddle before heating it up. Pour each pancake's batter onto the pan at a rate of 1/4 cup (about three pancakes per batch).
Cook for 2 to 3 minutes, or until bubbles start to appear on the top and the edges are dry. 2 to 3 minutes after flipping, cook until golden brown. Transfer to a platter, then maintain warmth. Repeat the procedure with the remaining batter, lowering the heat if the pancakes are getting too brown.