Cherry and Lemon Ricotta Pancakes Recipe
Indulge in these fluffy and flavorful Cherry and Lemon Ricotta Pancakes, a delightful twist on a classic breakfast favorite. The combination of creamy ricotta cheese, zesty lemon, and sweet cherries will surely brighten your morning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes about 10 pancakes 1x
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
For the Pancakes:
- 1 cup milk
- 1 cup ricotta cheese
- 3 egg yolks + 3 egg whites
- ½ teaspoon vanilla extract
- ¼ cup sugar
- 1 lemon (juiced and zested)
- 1 cup all-purpose flour
- ½ cup cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
For Cooking:
- Butter (for the griddle)
Instructions
- In a large bowl, whisk together milk, ricotta cheese, egg yolks, vanilla, sugar, and lemon juice and zest.
- Add all-purpose flour and baking powder until just combined.
- In a small bowl, whisk egg whites until soft peaks form, then add salt.
- Gently fold the whipped egg whites into the ricotta mixture.
- Heat a griddle or non-stick pan over medium heat and butter the surface.
- Ladle about 1/3 cup of batter into the pan to make each pancake. Cook until bubbles form on top, then flip and cook for another 1-2 minutes per side.
- Repeat until all batter is used.
- Top with Bonne Maman Cherry Preserves and savor the deliciousness!
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Cherry, Lemon, Ricotta, Pancakes, Breakfast, Brunch
Find it online: https://reemcook.com/cherry-and-lemon-ricotta-pancakes-recipe/
