Sourdough Lemon Ricotta Pancakes

• porciones: 16 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

3/4 cup sourdough discard

1 cup buttermilk

1/2 cup ricotta cheese

4 tablespoons unsalted butter (melted)

2 large eggs

1 large lemon (zest and juice)

2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

oil or butter for griddle

Instrucciones

Use a wire whisk to mix the 3/4 cup sourdough discard, 1 cup buttermilk, 1/2 cup ricotta cheese, 4 tablespoons unsalted butter, 2 large eggs, zest and juice of 1 large lemon in a batter bowl until smooth.

Add 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, and mix until just combined. Some visible lumps are ok, but do not overmix. Let the batter rest while you preheat the griddle or a cast iron skillet.

Pour ¼ cup of batter onto the griddle or skillet and spread out gently into a round shape with the back of your ladle or measuring cup. Cook until bubbles form on the surface, the edges are dry, and the underside is golden brown, about 2 to 3 minutes. Flip and cook until golden brown on the other side. Repeat with the remaining batter.

Nutrición

• Tamaño de la Porción: 1 pancake
• Calorías: 134 kcal
• Grasa Total: 5 g
• Sodio: 246 mg
• Carbohidratos Totales: 18 g
• Fibra Dietética: 1 g
• Proteína: 4 g