Indulge in a delightful breakfast experience with our Ricotta Lemon Pancakes topped with a luscious vanilla sauce! These fluffy, Italian-inspired pancakes are not just a treat for the taste buds; they also bring a burst of citrusy freshness that will brighten your morning. Imagine sinking your fork into a stack of these light and airy pancakes, drizzled with a creamy vanilla sauce that takes them to the next level. Whether you're hosting a brunch or simply treating yourself on a lazy weekend, this recipe promises to impress. Ready to elevate your pancake game? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1 lemon, zested and juiced
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- For Vanilla Sauce: 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine ricotta cheese, eggs, sugar, milk, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet, leaving space between each pancake.
- Cook pancakes for 2-3 minutes or until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- For the vanilla sauce, combine heavy cream, sugar, and vanilla extract in a small saucepan.
- Heat the sauce over medium-low heat, stirring constantly until sugar dissolves and the mixture is smooth and slightly thickened, about 5-7 minutes.
- Remove pancakes from the skillet and keep warm. Repeat cooking process with remaining batter.
- Serve pancakes warm, drizzled generously with the vanilla sauce. Garnish with additional lemon zest if desired.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh lemons and high-quality ricotta cheese. Fresh lemon zest and juice will enhance the pancakes' brightness.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough pancakes, so a few lumps are perfectly fine!
- Temperature Control: Ensure your skillet is preheated to medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Adjust the heat as necessary.
- Keep Them Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
- Customize Your Toppings: While the vanilla sauce is divine, feel free to experiment with toppings! Fresh berries, whipped cream, or a dusting of powdered sugar can add even more flair to your pancakes.
- Make Ahead: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 40g
Protein: 15g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 130mg
