Fluffy lemon ricotta flapjacks with zesty citrus twist Easytomake batter yields soft moist pancakes perfect for breakfast or brunch delight

Scale

1 cup ricotta cheese

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

A pinch of salt

3/4 cup milk

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

Butter or oil, for cooking

In a large bowl, whisk together the ricotta cheese, milk, eggs, lemon juice, and lemon zest until creamy with slight lumps.

In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt to evenly distribute.

Pour dry ingredients into wet mixture and fold gently with a spatula until batter is thick but pourable.

Heat a nonstick skillet or griddle over medium heat and coat with butter or oil.

Spoon about 1/4 cup batter onto the skillet for each pancake; cook 2-3 minutes until bubbles form and edges set.

Flip pancakes carefully and cook an additional 1-2 minutes until golden and cooked through.

Remove pancakes and keep warm while cooking remaining batter; serve immediately for best fluffiness.

Keywords: lemon ricotta pancakes, fluffy pancakes, citrus pancakes, brunch recipe, easy pancakes