Lemon Ricotta Mini-Cakes

August, 2018

These little pancakes make a quick breakfast or lunch addition, and they can be frozen and thawed overnight. Eat them on their own, or when you’ve got the time, pair them with powdered sugar and fresh fruit. Piece of cake, right?

½ cup white flour

½ cup whole wheat flour

½ tsp baking powder

2 tbsp sugar

zest of 1 lemon

1 cup ricotta cheese

¾ cup milk

3 eggs

1 tsp vanilla

In a bowl, combine the flours, baking powder, sugar, and lemon zest. In a separate bowl, whisk together the ricotta cheese, milk, eggs, and vanilla.

Add the dry ingredients into the wet ingredients, stirring until just combined. Let stand for a few minutes.

Heat a large nonstick pan over medium heat, and brush with butter. Use a tablespoon (or cookie batter scoop) to place the batter in the frying pan, one mini-cake at a time, leaving space between each one. When bubbles appear on the surface, flip the cake over and cook until golden brown.

Serve warm with syrup, or powdered sugar, and fresh fruit. Or freeze between layers of parchment paper, and grab-and-go as needed.

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