Meal Matcher Ricotta Lemon Pancakes
Ricotta folded into a simple batter with lemon zest makes tender, slightly tangy pancakes that cook quickly on a griddle. Serve with fresh fruit or a drizzle of honey for a single breakfast portion.
- Total time
- 18min
- 10 prep, 8 cook
- Per serving
- 593kcal
- 24 g protein
- Difficulty
- Simple
- Ingredients
- £2.50
- average cost
- Vegetarian
- Pescatarian
Nutrition per serving
This Ricotta Lemon Pancakes recipe contains 593 calories per serving, making it a moderate meal option. Each serving provides 24g of protein, 78g of carbohydrates, and 22g of fat, making it a good source of protein.
593kcal
Protein24g16% of calories
Carbs78g52% of calories
Fat22g32% of calories
- Fibre
- 6.8g
- Sugar
- 36.9g
- Saturated fat
- 10.1g
- Salt
- 3.7g
Ingredients
Servings
Method
0 of 8 done- Zest the lemon into a small bowl, then squeeze about 1 teaspoon of juice and set aside; keep the rest of the lemon for another use.
- In a medium bowl, whisk together the plain flour, baking powder, caster sugar and salt until evenly combined.
- In a separate bowl, beat the egg with the milk, vanilla extract, lemon zest and the teaspoon of lemon juice until mixed.
- Fold the ricotta into the wet mixture with a spatula until mostly combined; small lumps of ricotta are fine. Pour the wet mix into the dry ingredients and stir gently until a thick, slightly lumpy batter forms — it should be spoonable but not runny. If it is very stiff, add up to 1 tablespoon (15 ml) extra milk.
- Heat a non-stick frying pan over medium-low heat. Brush the pan lightly with the Olive Oil and wipe any excess with kitchen paper so the surface is just lightly coated.
- Spoon the batter into the pan to make 3 pancakes (about 2 heaped tablespoons / 30–40 g batter each). Cook for 2–3 minutes until bubbles appear on the surface and the edges look set, then flip and cook for 1–2 minutes more until golden and cooked through.
- Keep the cooked pancakes warm on a plate while you cook the remaining batter, wiping the pan and re-oiling lightly if needed.
- Serve the pancakes stacked with the mixed berries and a drizzle of honey. You can finish with an extra pinch of lemon zest if you like a brighter lemon note.
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Ricotta Lemon Pancakes: questions
- How long does it take to make Ricotta Lemon Pancakes?
- This recipe takes 18 minutes in total - 10 minutes to prepare and 8 minutes to cook.
- Is Ricotta Lemon Pancakes suitable for meal prep?
- Ricotta Lemon Pancakes is a simple-level recipe that's great for breakfast. With 24g of protein per serving, it's suitable for meal prep.
- What are the main ingredients in Ricotta Lemon Pancakes?
- The key ingredients are Plain Flour, Baking Powder, Caster Sugar. This recipe is part of our British cuisine collection.
- Is Ricotta Lemon Pancakes healthy?
- This recipe contains 593 calories per serving with 24g of protein and is suitable for vegetarian, pescatarian diets.
- What diets is Ricotta Lemon Pancakes suitable for?
- This recipe is specifically suited for Vegetarian, Pescatarian diets. It provides 24g of protein per serving.
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Recipe from MealMatcher.co.uk