One cup general all-purpose flour One spoonful refined sugar One teaspoon of baking powder One half teaspoon baking powder
1/4 teaspoon salt Three quarters of a cup ricotta cheese Two huge eggs One half a cup whole milk
Two tablespoons modern lemon juice One tablespoon lemon zest and one teaspoon vanilla essence Butter or oil for cooking.
Whisk in a medium bowl the flour, sugar, baking powder, baking soda, and salt.
Whisk the ricotta cheese, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth in a different large basin.
Add the dry ingredients to the wet ones gradually, stirring gently until just blended. Try not to overmix; the batter ought to be just slightly lumpy.
Over medium heat, warm a non-stick skillet or griddle then gently coat with butter or oil. advises consistent cooking and simple flipping on a top-notch non-stick griddle.)
For every pancake, slosh one-fourth cup of batter onto the skillet. Cook until bubbles develop on the surface and the edges seem firm, two to three minutes.
Flip the pancakes and cook until golden brown and cooked through another one to two minutes.
Greas the skillet as necessary and repeat with the remaining batter. Present heated alongside fresh berries, maple syrup, or a sprinkle of powdered sugar.