Lemon Ricotta Pancakes

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Baking powder: 2 teaspoons
• Sugar: 2 tablespoons
• Salt: 1/4 teaspoon
• Whole milk: 1 cup (240ml)
• Lemon zest: 1 tablespoon
• Ricotta cheese: 1/2 cup (125g)
• Eggs: 2 large
• Unsalted butter, melted: 2 tablespoons

Preparation Time:

10 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together the milk, lemon zest, ricotta cheese, and eggs.
3. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a lightly greased griddle or skillet over medium heat.
5. Pour about 1/4 cup of batter onto the griddle for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh berries.

Nutritional Information:

• Calories: 250kcal
• Carbohydrates: 30g
• Protein: 10g
• Fat: 10g
• Sodium: 250mg

Dish Characteristics:

• Fluffy and airy
• Slightly tangy with a hint of lemon
• Rich and creamy with the addition of ricotta cheese
• Perfect for breakfast, brunch, or dessert

User Comments:

• "These pancakes were absolutely divine! The lemon flavor was subtle but refreshing, and the ricotta cheese made them incredibly rich and moist."
• "I'm not usually a fan of pancakes, but these Lemon Ricotta Pancakes changed my mind. They were so light and fluffy, and the lemon flavor was just the right amount."
• "These pancakes are a must-try for any pancake lover. They're easy to make and taste amazing. I highly recommend them!"

Special Precautions and Tips:

• Do not overmix the batter, as this will make the pancakes tough.
• If the batter is too thick, thin it out with a little more milk.
• If the batter is too thin, thicken it with a little more flour.
• Be careful not to overcook the pancakes, as they can become dry and tough.