Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
- For the berry syrup: 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Gather all ingredients and measure them out.
- In a saucepan, combine mixed berries, sugar, and lemon juice; simmer for 10 minutes.
- In a bowl, mix ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
- In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients gently.
- Preheat a non-stick skillet and add butter or oil.
- Pour batter onto skillet and cook for 2-3 minutes; flip and cook until golden brown.
- Keep pancakes warm in a preheated oven at 200°F (93°C).
- Serve pancakes topped with berry syrup.
Notes
- For best results, do not overmix the batter.
- Adjust sweetness of the syrup according to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg