How to Cook Lemon and Ricotta Pancakes
Serves: 16 pancakes, each 3 ½’’ wide
Preparation time: 15 mins
Cooking time: 45 mins
Ingredients needed to make Lemon and Ricotta Pancakes:
- 1 ¼ cups all purpose flour
- ¾ cup whole milk ricotta cheese
- Zest of 2-3 medium lemons, finely grated
- 3 egg yolks, whites and yolks separated
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 1 ½ tsp baking powder
- ½ tsp vanilla extract
- 5 tbsp unsalted butter, plus more if necessary
- Icing sugar, for serving
- Maple syrup, for serving
Cooking instructions for Lemon and Ricotta Pancakes:
- Place the butter in a small saucepan and pour the milk into it.
- Heat the mixture over moderately low flame, while stirring periodically, until the butter melts and turn off the heat; set aside until it cools down to some extent.
- Stir ½ tsp salt as well as baking powder into the flour until well combined and sift the mixture into a medium bowl; set aside.
- Place the egg yolks in a large bowl and spoon in 1 tbsp of sugar, a splash of vanilla extract as well as lemon zest into it.
- Beat them thoroughly until well combined fold and pour in ¼ of the buttery milk.
- Whisk them together to temper and tip it into the saucepan with rest of the butter-milk mixture.
- Stir them together until they blend into the mixture thoroughly and fold in the sifted dry mixture gradually until fully incorporated; avoid over-mixing.
- Beat the egg whites in a separate bowl, using an electric mixer, until they form soft peaks and sprinkle ½ tsp salt plus 1 tbsp sugar into it.
- Beat it further until mixed well and fold it into the prepared batter until they are just mixed.
- Tip the cup of ricotta cheese into the batter and stir them together until the ricotta is evenly distributed throughout the mixture; don’t break down the clumps of the cheese and leave the batter lumpy.
- Heat a griddle or large skillet over moderately high heat for 4 minutes and grease it with a small knob of butter.
- Pour in ¼ cup of the batter into it and spread with a spatula into a 3 ½’’ wide circle.
- Cook one side for 4-5 minutes or until bubbles pop up in its surface and flip it over to brown the other side for a couple of minutes more.
- Slide it onto a serving plate and make rest of the pancakes until all of the batter is used up.
- Dust the pancakes with powdered sugar and drizzle a lashing of maple syrup on top.
- Serve right away.
Image credit: Wikimedia Commons
