5Lemon Ricotta Skillet Pancakes
Soft, sunny pancakes with a tender center and crisp edges, lovely with a little honey on top.
How to make it
- 1
In a medium bowl, whisk together the flour and baking powder. In another bowl, stir the ricotta, eggs, lemon zest, and lemon juice until smooth and creamy.
- 2
Add the dry ingredients to the ricotta mixture and fold gently until just combined. The batter will be thick, and that is exactly right.
- 3
Warm a lightly greased skillet over medium heat. Spoon in the batter to make small pancakes, about 2 to 3 tablespoons each.
- 4
Cook for 2 to 3 minutes on the first side, until the edges look set and the bottoms are golden. Flip carefully and cook for another 1 to 2 minutes.
- 5
Serve warm with a drizzle of honey, a spoonful of yogurt, or a few fresh berries if you have them.
