Lemon Ricotta Pancakes

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

1 1/2 cups (214g) all-purpose flour (scoop and level to measure)

3 1/2 Tbsp (46g) granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup (236ml) milk

3/4 cup (180g) ricotta (low-fat or whole)

3 large eggs

1 tsp vanilla extract

1 - 2 Tbsp lemon zest (depending on how lemony you want them)

1/4 cup (60ml) fresh lemon juice

1 Tbsp (14g) butter, (melted)

步骤

Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

Make a well in center of flour mixture and set aside.

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).

Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

营养

• 卡路里: 375 kcal
• 总脂肪: 9 g
• 饱和脂肪: 4 g
• 胆固醇: 105 mg
• 钠: 341 mg
• 总碳水化合物: 58 g
• 膳食纤维: 1 g
• 总糖: 11 g
• 蛋白质: 10 g