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.
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Pro Tips for Perfect Lemon Ricotta One-Pot Breakfast Pancake
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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