Ricotta Pancakes with Lemon Syrup - Valerie Bertinelli
Delicious Ricotta Pancakes with vibrant Lemon Syrup—fluffy, buttery, and lightly sweetened with just enough tang from fresh lemon. Perfect for breakfast or brunch!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- Zest of 3 lemons, grated, plus more for garnish
- 1/2 cup (4 ounces) ricotta
- Unsalted butter for the skillet
- 1 cup sugar
- 1/3 cup water
- Zest of 1 lemon
- 2 lemons, juiced
- Pinch of kosher salt
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