Description
A delightful stack of pancakes made with ricotta cheese and lemon zest, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Butter or oil for cooking
- Whipped cream (for layering and topping)
- Powdered sugar (for dusting)
- Lemon slices (for garnish)
- Fresh mint leaves (optional for garnish)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and mix until combined.
- Prepare Wet Ingredients: In another bowl, combine ricotta cheese, milk, eggs, vanilla extract, and lemon juice. Mix well until the ingredients are incorporated.
- Combine the Mixtures: Gradually pour the wet ingredients into the dry, stirring gently until just combined. Do not over-mix; lumps are okay.
- Cooking the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly butter or oil the surface. Pour about 1/4 cup of the pancake mixture onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about another 2 minutes. Repeat with remaining batter.
- Assemble the Pancake Stack: Place one pancake on a serving plate. Spread a layer of whipped cream on top. Stack another pancake over the whipped cream and continue layering until the desired stack height is reached. Top with a final dollop of whipped cream, a sprinkle of powdered sugar, a lemon slice, and mint leaves if using.
Notes
- For extra lemon flavor, you can increase the amount of lemon zest.
- Ensure the skillet is not too hot to avoid burning the pancakes.
- If the batter is too thick, add a little more milk to reach your desired consistency.
- Let the pancakes cool slightly before layering with whipped cream to prevent the cream from melting too quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg