Fluffy Lemon Ricotta Pancakes Simple Breakfast Delight

Ingredients

• 1 cup ricotta cheese
• 1 2 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 2 teaspoon baking soda
• 1 4 teaspoon salt
• 2 tablespoons butter, melted
• 0 as needed butter for cooking
• 0 as desired fresh berries
• 0 as desired maple syrup
• 0 as desired powdered sugar

Instructions

1. In a large bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and melted butter until smooth and well combined.
2. In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Preheat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
7. Remove from heat and keep warm while you repeat with the remaining batter, adding more butter as needed.