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Lemon Ricotta Breakfast Pancakes

adapted by Kylee Cooks
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: easy, kosher, lemon, ricotta, simple
Servings: 8 pancakes
Author: Krystal

Equipment

  • Cast-Iron Skillet

Ingredients

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup sugar
  • 1 tsp kosher salt

Wet ingredients

  • ¾ cup evaporated milk* *mix 3/4 cup of evaporated milk with 1/4 cup of water to reconstitute or use 1 cup of your choice of milk
  • ¼ cup water
  • ½ cup ricotta cheese
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 lemon, juiced
  • 2 Tbsp. lemon zest
  • butter

Instructions

  • Whisk dry ingredients together in a large bowl until combined.
    1 1/2 cup all-purpose flour, 1 Tbsp. baking powder, 1/4 cup sugar, 1 tsp kosher salt
  • In a separate bowl, whisk together evaporated milk, water and ricotta until well combined. Add in eggs, vanilla, lemon juice and lemon zest.
    3/4 cup evaporated milk*, 1/4 cup water, 1/2 cup ricotta cheese, 2 eggs, beaten, 1 tsp vanilla extract, 1 lemon, juiced, 2 Tbsp. lemon zest
  • Using a wooden spoon or spatula, gently fold wet ingredients INTO the dry ingredients. Making sure the batter gets wet. DO NOT OVERMIX YOUR BATTER! Small lumps in the batter are fine.
  • Turn on burner to med-high.
  • Melt about a teaspoon of butter on your cast-iron.
    butter
  • Using a ladle or small measuring cup, pour batter on hot cast-iron. Pancake will be ready to flip when you see a lot of tiny bubbles on to the surface (about 3 mintues). Flip and cook other side for about 2 mintues.
  • Garnish with powdered sugar, lemon juice, maple syrup or fresh fruit.