Matcha Lemon Ricotta Pancakes
Indulge in a refreshing twist to your breakfast routine with these Matcha Lemon Ricotta Pancakes, combining the earthy flavors of matcha with the zesty freshness of lemon.
Equipment
- Mixing bowl
- Whisk
- spatula
- Griddle or non-stick skillet
- Pancake flipper or wide spatula
- Measuring cups and spoons
- Lemon zester or fine grater
- Small saucepan (for melting butter)
Ingredients
- 2 tablespoons Matcha powder
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Ricotta cheese
- 1 Egg
- 3/4 cup Milk
- 1 tablespoon Lemon zest
- 2 tablespoons, melted Butter
- As needed Lemon slices and honey (optional, for serving)
Instructions
- Prepare the Pancake Batter - In a mixing bowl, whisk together the matcha powder, all-purpose flour, baking powder, and salt. In another bowl, mix the ricotta cheese, egg, milk, lemon zest, and melted butter. Combine the wet and dry ingredients until just incorporated. Do not overmix to keep the pancakes fluffy.
- Preheat the Griddle - Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil. - To test if the griddle is hot enough, sprinkle a few drops of water on the surface; they should dance and evaporate.
- Cook the Pancakes - Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
- Serve and Enjoy - Serve the Matcha Lemon Ricotta Pancakes warm, garnished with optional lemon slices and a drizzle of honey. Enjoy the delightful blend of flavors!