Description
Fluffy, citrus-infused ricotta pancakes topped with a vibrant mix of fresh berries and a drizzle of maple syrup. Perfect for a luxurious weekend brunch!
Ingredients
Scale
For the Crust:
- For the pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- For serving:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- Maple syrup, to taste
- Powdered sugar, for dusting (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
1. Prepare the Crust:
- 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2. In another bowl, mix ricotta, eggs, milk, lemon zest, lemon juice, and vanilla until smooth.
- 3. Gently fold the wet ingredients into the dry ingredients until just combined (do not overmix).
- 4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- 5. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden (1-2 minutes more).
- 6. Serve warm topped with fresh berries, a drizzle of maple syrup, and optional powdered sugar or mint.
Notes
For extra fluffiness, let the batter rest for 5-10 minutes before cooking. Substitute buttermilk for milk if desired. Leftover pancakes freeze well for up to 1 month.