Lemon Ricotta Pancakes

Instructions

1. Step 1

   Whisk the flour, sugar, baking powder, and salt together in the mixing bowl.

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 25.0 gr Granulated Sugar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Add the ricotta, milk, eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Stir gently until just combined.

   Ingredients used: 2.0 piece Egg, 1.0 piece Lemon, 180.0 ml Milk, 250.0 gr Ricotta Cheese, 5.0 ml Vanilla Extract

   Cookware: citrus zester, mixing bowl, whisk

3. Step 3

   Scrape down the bowl and fold the batter a few times with the rubber spatula, stopping as soon as no dry flour remains.

   Cookware: mixing bowl, rubber spatula

4. Step 4

   Let the batter rest while the baking powder hydrates and the skillet heats.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Heat the skillet over medium heat until evenly hot.

   Timer: 3 min (fixed)

   Cookware: skillet

6. Step 6

   Use the oil to grease the skillet lightly between batches. Spoon about 60 ml batter per pancake into the skillet, cook until bubbles appear and the edges look set, then flip and cook until golden and set in the center; repeat with the remaining batter.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: skillet, turner