Thyme Lemon Ricotta Pancakes are a delightful fusion of creamy ricotta cheese, zesty lemon, and aromatic thyme, creating a unique breakfast experience. Originating from a blend of Italian and American culinary traditions, these pancakes offer a fluffy texture with a refreshing citrus note and a subtle herbal hint. The ricotta adds a rich creaminess, while the lemon zest provides a burst of flavor, perfectly balanced by the earthy thyme. Loved for their light and airy consistency, these pancakes are ideal for a leisurely weekend brunch or a special breakfast occasion. They pair wonderfully with a drizzle of honey or a dollop of mascarpone, making them a versatile dish that can be both sweet and savory, depending on your mood and preference.
Thyme Lemon Ricotta Pancakes
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 1 Cups
- Baking Powder – 1 Tsp
- Salt – 0.5 Tsp
- Ricotta – 1 Cups
- Milk – 0.5 Cups
- Egg – 2 Piece
- Lemon Zest – 1 Tbsp
- Thyme – 1 Tsp
- Butter – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
8 Grams
Saturated Fat
120 Mg
Cholesterol
250 Mg
Sodium
35 Grams
Total Carbohydrate
1 Grams
Dietary Fiber
Directions
Step 1
In a bowl, mix flour, baking powder, and salt. Set aside.
Step 2
In another bowl, whisk together ricotta, milk, and eggs until smooth.
Step 3
Add lemon zest and thyme to the wet ingredients and mix well.
Step 4
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Step 5
Heat butter in a non-stick skillet over medium heat.
Step 6
Scoop batter onto skillet, cooking pancakes until golden brown on each side and cooked through, about 3 minutes per side.
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