Description
Loaded with whipped ricotta and lemon zest, these soft pancakes are deliciously over the top when served with raspberry preserves.
Ingredients
Units
Scale
- 3/4 cup all-purpose flour
- 1 cup ricotta cheese
- 2 large eggs
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup milk
- Juice and zest of 1/2 lemon
- 1/2 jar Bonne Maman raspberry preserves
- Fresh raspberries, for serving
Instructions
- In a large bowl, sift together the flour, sugar, baking powder, and salt. This helps ensure the pancakes are fluffy and free of lumps.
- In another bowl, whisk together the ricotta, eggs, vegetable oil, milk, lemon juice, and lemon zest until smooth.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes warm, topped with Bonne Maman raspberry preserves and fresh raspberries.
Notes
For extra fluffy pancakes, ensure you sift the dry ingredients before mixing. Serve immediately for the best texture. These pancakes pair well with a dollop of whipped cream or a sprinkle of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 14
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 70