sunday breakfast pancakes
This is made from scratch pancakes recipe. Add ricotta cheese, plain yogurt and grated cold butter, the result is soft and fluffy pancakes. I cook pancakes using 8 inch non stick skillet just to make sure I got 6 perfect size pancakes, or you can use griddle. Serve with your favorite topping such as fruits and syrup.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
6 pancakes
Ingredients
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk, room temperature
- 1 - egg, beaten
- ½ teaspoon pure vanilla extract
- 2 tablespoons cold unsalted butter, grated
- 2 tablespoons plain yogurt
- 2 tablespoons ricotta cheese
- 1 tablespoon fresh lemon juice
- ½ teaspoon grated lemon zest
- 1 tablespoon unsalted butter to cook pancakes
How To Make sunday breakfast pancakes
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Step 1Combine all dry ingredients (flour, sugar, baking powder, baking soda and salt) in a medium bowl.
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Step 2In separate bowl, whisk egg, milk, grated cold butter, ricotta, and yogurt by using a fork to break up the lumps, then add vanilla extract, lemon zest and lemon juice until the batter mix well and smooth.
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Step 3Pour the batter slowly to dry ingredients bowl and stir gently until well combined.
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Step 4Melt and brown 1/4 tsp butter in 8 inch non-stick skillet over medium heat. Using a 1/2 cup-measurement cup to scoop the pancake batter onto the skillet and turn the heat a little bit down (avoiding burning pancake). Cook for a couple of minutes each side until pancake is firm and golden color. Repeat for remaining batter.
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Step 5Serve with your favorite topping, such as fruits, plain yogurt or maple syrup. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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