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Delightful Lemon Ricotta Pancakes: Light, Fluffy, and Flavorful
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack: create meals that taste like a million bucks without costing that much. Today, I have a recipe that ticks all the boxes — it’s delicious, it’s easy, and it has a secret ingredient that elevates it to gourmet status. And the best part? These delightful lemon ricotta pancakes are Under $2/serving! So whether you’re a busy mom, a broke student, or just someone who appreciates a rich, fluffy stack of pancakes, this one’s for you.
Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
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Instructions
- In a large bowl, combine the ricotta cheese, eggs, milk, lemon juice, and lemon zest. Whisk until smooth.
- In another bowl, mix the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.
- Serve warm with syrup, fresh fruits, or a dusting of powdered sugar.
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Keeping it Real
- These pancakes are a lifesaver for Sunday brunches when you’ve got a house full of guests and not a lot of cash.
- If you pair this recipe with a few of the money-making gigs above, you’ll have pancakes sizzling while dollars roll in!
- Real talk: Life’s too short for boring breakfasts and zero side income. Mix it up and cash it in!