How to Make Lemon Ricotta One-Pot Breakfast Pancake
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Preheat oven to 375°F. Lightly butter a 10-inch oven-safe skillet.
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In a bowl, whisk flour, baking powder, salt, and sugar. In another bowl, blend ricotta, eggs, milk, lemon juice, zest, and melted butter.
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Combine wet and dry mixtures. Pour batter into skillet; smooth top.
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Bake for 18-20 minutes until golden and set in center.
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Cool slightly, cut into wedges, and serve.
Pro Tips for Perfect Lemon Ricotta One-Pot Breakfast Pancake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of all-purpose flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon Ricotta One-Pot Breakfast Pancake?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon Ricotta One-Pot Breakfast Pancake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for all-purpose flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.