Description
Delicious and fluffy lemon ricotta pancakes topped with a sweet berry compote.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey
Instructions
- In a bowl, mix ricotta cheese, eggs, milk, and lemon zest until smooth.
- In another bowl, combine flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the berry compote, heat mixed berries and honey in a saucepan over medium heat until the berries break down.
- Serve pancakes warm topped with berry compote.
Notes
- For a lighter version, use low-fat ricotta cheese.
- Adjust the sweetness of the compote by adding more or less honey.
- These pancakes can be made ahead and reheated in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg