By Kelsey's Food Reviews
Lemon Ricotta Pancakes
5 steps
Prep:15minCook:10min
Lemon Ricotta Pancakes are a delightful addition to any springtime or Easter brunch. These fluffy, light pancakes are bursting with the flavors of lemon and ricotta cheese, making them the perfect combination of tangy and sweet. The delicate aroma of fresh lemon will fill the room and tantalize your taste buds, while the smooth texture of ricotta cheese will give you a luxurious, melt-in-your-mouth sensation.
Updated at: Sun, 08 Dec 2024 20:38:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Nutrition per serving
Calories1809.6 kcal (90%)
Total Fat58.1 g (83%)
Carbs250.3 g (96%)
Sugars83.4 g (93%)
Protein62.8 g (126%)
Sodium3148.2 mg (157%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Combine your dry ingredients in a medium sized bowl.
Step 2
In a separate medium sized bowl, add and combine your wet ingredients. Include the Lemon Ricotta with the wet ingredients.
Step 3
Slowly pour the wet ingredients into the dry (do not go from dry to wet, this will mess up the texture of the pancakes).
Step 4
Mix these together but be careful to not overmix.
Step 5
Scoop out your batter onto a pan on medium heat, and cook until brown on both sides. Enjoy!
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