Lemon Raspberry Ricotta Pancakes
Picture this: a lazy Sunday morning, sunlight filtering through the curtains, and the tantalizing aroma of Lemon Raspberry Ricotta Pancakes wafting through the air. These pancakes are a celebration of flavors and textures that dance on your taste buds and warm your heart.
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- Zest of 1 lemon
- 1 cup fresh raspberries
- Butter or oil for cooking
- Maple syrup for serving
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the ricotta cheese, milk, eggs, and lemon zest until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the fresh raspberries.
- Heat a skillet over medium heat and add a bit of butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with maple syrup and extra raspberries on top.
Prep Time: 10 minutes
Yields: 12 pancakes
Lemon Raspberry Ricotta Pancakes are a delightful twist on traditional pancakes, featuring a luscious ricotta and lemon-infused batter studded with juicy raspberries. The ricotta adds a creamy richness while the lemon zest brightens up the flavor profile. These pancakes are perfect for special occasions or those lazy weekend mornings when you want to treat yourself to something extraordinary.
Nutrition information: Calories per serving – 220, Total Fat – 9g, Carbohydrates – 27g, Protein – 8g
Picture yourself savoring each bite of these Lemon Raspberry Ricotta Pancakes – the softness of the pancakes, the burst of tangy raspberries, and the hint of lemon in every mouthful. Share this recipe with your loved ones and create cherished memories over a stack of these delightful pancakes.