Lemon Ricotta Pancakes with a Tender Center
Ricotta gives these small lemon pancakes a tender center without needing to whip egg whites. A little lemon zest adds fragrance, while a moderate pan temperature lets the centers cook before the outsides brown. Serve with berries or plain yogurt rather than hiding the gentle lemon flavor beneath a heavy topping.
Yield: 3; about 9 small pancakes. Timing: Prep 10 minutes; cooking about 15 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 120 g plain flour
- 1½ teaspoons baking powder
- 1 tablespoon sugar
- Pinch of salt
- 150 g ricotta
- 1 large egg
- 150 ml milk
- Zest of 1 lemon
- 1 tablespoon melted butter, plus a little for the pan
Step-by-step instructions
- Whisk flour, baking powder, sugar and salt together in a bowl. In a second bowl, whisk ricotta, egg, milk, lemon zest and melted butter until combined; small ricotta flecks are fine.
- Fold the wet ingredients into the dry ingredients just until no dry flour remains. Do not beat the batter smooth. Rest for 5 minutes while heating a nonstick pan over medium-low heat.
- Lightly butter the pan. Add about 3 tablespoons of batter per pancake, leaving space between them. Cook for 2–3 minutes, until bubbles appear and the edges look set.
- Flip carefully and cook for another 2 minutes, until the center is set. Check one pancake before cooking the rest; lower the heat if it browns while still wet inside.
Tips for a better result
Measure the flour by weight and avoid pressing pancakes down after flipping. Ricotta varies in moisture: if the batter is stiff rather than spoonable, fold in one extra tablespoon of milk.
Substitutions and common questions
Can I replace ricotta? Thick plain yogurt produces a different texture and may need a small reduction in milk. Can I omit the zest? Yes; a little vanilla works instead. These pancakes contain wheat, egg and milk.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
Ingredients
- 120 g plain flour
- 1½ teaspoons baking powder
- 1 tablespoon sugar
- Pinch of salt
- 150 g ricotta
- 1 large egg
- 150 ml milk
- Zest of 1 lemon
- 1 tablespoon melted butter plus a little for the pan
Instructions
- Whisk flour, baking powder, sugar and salt together in a bowl. In a second bowl, whisk ricotta, egg, milk, lemon zest and melted butter until combined; small ricotta flecks are fine.
- Fold the wet ingredients into the dry ingredients just until no dry flour remains. Do not beat the batter smooth. Rest for 5 minutes while heating a nonstick pan over medium-low heat.
- Lightly butter the pan. Add about 3 tablespoons of batter per pancake, leaving space between them. Cook for 2–3 minutes, until bubbles appear and the edges look set.
- Flip carefully and cook for another 2 minutes, until the center is set. Check one pancake before cooking the rest; lower the heat if it browns while still wet inside.
