Description
Delicious and fluffy pancakes made with ricotta and lemon, perfect for a spring breakfast.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
- Pistachios, for topping
- Lavender honey syrup, for serving
Instructions
- In a bowl, mix together the ricotta cheese, eggs, and milk until smooth.
- In another bowl, combine the flour, sugar, baking powder, lemon zest, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm, topped with pistachios and drizzled with lavender honey syrup.
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Notes
- For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the batter.
- Adjust the sweetness by adding more or less sugar according to your taste.
- These pancakes can be made ahead and reheated in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Syrian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg