Lemon Pancakes
Add a zesty edge to your breakfast with these lemon drenched pancakes. The moist pancakes are made with ricotta for a delightful cake-y texture, with the bright taste of lemon to add to their appeal. Top with a mixture of yogurt, honey, and lemon zest, and it’s a weekend brunch made in heaven.
Ingredients
Pancakes:
- 1 1/4 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup smooth ricotta
- 1 large egg
- 2 large egg whites
- 1/2 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon canola oil
Topping:
- 1/2 cup plain yogurt
- 2 teaspoons honey
- 1 tablespoon grated lemon zest
Instructions
- Add the dry ingredients – flour, sugar, baking powder, baking soda, and salt – to a large bowl. Whisk together until thoroughly mixed.
- Add the ricotta, whole egg, egg whites, lemon juice and zest, and canola oil to another bowl. Whisk together until thoroughly combined.
- Fold the ricotta mixture into the dry ingredients slowly, mixing only just enough to incorporate the flour. Do not over mix. The batter should be thick and somewhat lumpy.
- Heat a skillet to a medium heat, and spoon about a quarter of the batter into the skillet when it’s hot.
- Cook about 2 minutes, and then flip and cook the other side.
- Makes 4.
- To make the topping, combine the honey and yogurt, mixing thoroughly.
- Top the pancakes with the yogurt and sprinkle with lemon zest.
Tried this recipe?Let us know how it was!
