Delicious Zucchini Ricotta Pancakes
These Delicious Zucchini Ricotta Pancakes are a perfect combination of savory and slightly sweet flavors, made with fresh zucchini and creamy ricotta.
Equipment
- bowl
- whisk
- griddle
- measuring cup
Ingredients
For the Batter
- 1.25 cups all-purpose flour use whole wheat flour for a healthier twist
- 1 tablespoon baking powder ensures the pancakes rise beautifully and remain fluffy
- 1.25 teaspoons granulated sugar balances the savory flavors for a hint of sweetness
- 0.5 teaspoon kosher salt enhances the overall flavor of the pancakes
- 1 large egg binds the mixture together and adds richness
- 1 cup whole milk substitute with almond milk if desired
- 0.5 tablespoon unsalted butter, melted adds flavor and moisture to the batter
- 1 cup grated zucchini the star ingredient
- 0.75 cups ricotta cheese adds creaminess and a subtle tang
- 1 zest lemon brightens the dish
For Cooking and Serving
- unsalted butter for greasing the pan and enhancing flavor
- honey optional sweet finish
Instructions
Making the Pancakes
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Pour in the egg, milk, and melted butter; whisk until you achieve a smooth consistency.
- Gently fold in the grated zucchini, ricotta, and lemon zest.
- Warm some butter on a griddle or large flat-bottomed skillet over medium heat.
- Use a ¼ cup measuring cup to scoop the batter onto the griddle for each pancake.
- Cook until the edges are dry and bubbles form on the surface, about 3 minutes. Then flip and cook until golden brown, about 2 more minutes.
- Serve hot with butter and a drizzle of honey.
Nutrition
Serving: 1pancakeCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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