"It's official: these lemon ricotta pancakes are my favorite weekend breakfast. They're gloriously light and fluffy, like bouncy pancake pillows, and they have a wonderful zesty flavor. Topped with blueberry compote or a drizzle of maple syrup, they're lightly sweet, bright, and delicious. You know you're going to have a good day when it starts with these lemon ricotta pancakes. 🙂"
"Ok, if you're thinking, " Cheese? In pancakes?!" I hear you. But you don't actually taste the ricotta here. It acts like Greek yogurt and sour cream do in many sweet recipes, making these pancakes exceptionally moist and tender. It also makes them sound a little fancy, but they're still super easy to make. You just need 10 ingredients and basic equipment to make this recipe. Try it for a special breakfast this weekend!"
Lemon ricotta pancakes deliver a bright, zesty flavor with a moist, tender, and exceptionally fluffy texture. Ricotta functions like Greek yogurt or sour cream, adding moisture and tenderness without a pronounced cheesy taste. Core ingredients include all-purpose flour, cane sugar, baking powder, eggs, milk (any kind), melted butter or neutral oil, sea salt, lemon juice and zest, and vanilla. Milk options like whole, almond, or oat milk work well. Butter adds flavor while oil adds convenience. Serve with blueberry compote or maple syrup. Ten ingredients and basic equipment yield an easy, special weekend breakfast or brunch.
Read at Love and Lemons
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