Description
Twelve small skillet pancakes, three per serving, with ricotta and fresh lemon.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Fine salt
- 2 tablespoons Granulated sugar
- 3/4 cup Whole-milk ricotta
- 1/2 cup Whole milk
- 2 eggs Large eggs
- 2 teaspoons Finely grated lemon zest
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, for skillet
Instructions
- Whisk 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine salt and 2 tbsp sugar. In another bowl whisk 3/4 cup whole-milk ricotta, 1/2 cup milk, 2 eggs, 2 tsp lemon zest, 1 tbsp lemon juice and 1/2 tsp vanilla.
- Fold dry ingredients into wet just until no loose flour remains; a few small lumps are fine. Rest the batter while a nonstick skillet or griddle heats to medium. Melt a little of the measured 2 tbsp butter, using the rest across later batches.
- Scoop about 1/4 cup batter per small pancake, leaving room to turn. Cook roughly 2–3 minutes until bubbles appear, edges begin to set and undersides are golden. Flip and cook another 1–2 minutes until centers are cooked through; adjust heat if browning outpaces the middle.
- Repeat to make approximately 12 pancakes; divide into four three-pancake servings without syrup. Record actual batter thickness, pan temperature and yield in a kitchen trial. Serve promptly.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 15-minute mixing and zesting plus up to 25 minutes for skillet batches. Actual yield and pan size need checking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
Nutrition
- Serving Size: Three small pancakes, no syrup or toppings