Ingredients
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1 cup All-Purpose Flour (sifted)
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1 tablespoon Baking Powder
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Pinch of Salt
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1 cup Buttermilk (or 1 cup milk + 1 teaspoon lemon juice)
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2 Large Eggs (room temperature)
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1 teaspoon Vanilla Extract
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2 tablespoons Vegetable Oil
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1/2 cup Fresh Ricotta Cheese
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2 tablespoons Granulated Sugar
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1 tablespoon Fresh Lemon Zest
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Optional: Fresh berries, Maple syrup, or Powdered sugar for topping
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Instructions
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In a large mixing bowl, combine flour, baking powder, and salt. Stir well and set aside.
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In another bowl, mix buttermilk, eggs, vanilla extract, and vegetable oil.
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Add ricotta cheese, sugar, and lemon zest into the buttermilk mixture. Gently stir with a whisk until blended.
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Gradually add the dry ingredients into the wet ingredients. Fold gently just until combined. A few small lumps are okay — do not overmix!
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Heat a nonstick griddle or large skillet over medium heat with a little vegetable oil.
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Pour about 1/4 cup batter per pancake onto the griddle. Cook until bubbles form and the edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
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Serve warm topped with fresh berries, maple syrup, or a dusting of powdered sugar!