Lemon Ricotta Pancakes
User Reviews
5.0
9 reviews
Excellent
Lemon Ricotta Pancakes
Report
These Lemon Ricotta Pancakes are light and tender with a hint of lemon; they're truly gourmet! The ricotta cheese adds moisture and creamy tanginess that yields fluffy, amazing pancakes!
Share:
Ingredients
- 5 Tablespoons butter (71g)
- 1 cup milk (240ml)
- 1 1/2 cups all-purpose flour (187g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs , yolks and whites separated
- 2 Tablespoons granulated sugar
- Zest from 1 lemon (about 1 Tablespoon)
- 1 teaspoon vanilla extract
- 3/4 cup ricotta cheese* (185g), homemade recipe in notes
- fresh strawberries , diced for serving
Add to Shopping List
Instructions
- Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
- In a small bowl, sift together flour, baking powder, and salt; set aside.
- Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
- Stir the cooled milk/butter mixture into the sugar/egg yolk mixture. Stir in ricotta. Stir in the dry ingredients just until combined.
- In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
- Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon 1/4 cupfuls of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top, then flip and cook until golden and cooked through.
- Serve with freshly strawberries and a dusting of powdered sugar, if desired.
Notes
- Freezing Instructions: Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don't stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.
- Homemade Ricotta: Here in Spain, I can't find ricotta so I've been making my own! It's so easy!
- Ingredients:
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 Tablespoons fresh-squeezed lemon juice
- In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until it reaches a bare simmer, 200°F measured on an instant read thermometer.
- In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until it reaches a bare simmer, 200°F measured on an instant read thermometer.
- Turn off the burner (don’t move the pot) and immediately stir in the lemon juice. Let the mixture rest undisturbed for 10-15 minutes.
- Turn off the burner (don’t move the pot) and immediately stir in the lemon juice. Let the mixture rest undisturbed for 10-15 minutes.
- Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds that have formed, into the cheesecloth.
- Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds that have formed, into the cheesecloth.
- Let the ricotta strain in the cheesecloth for 15 minutes using or storing in a container in the fridge.
- Let the ricotta strain in the cheesecloth for 15 minutes using or storing in a container in the fridge.
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 Tablespoons fresh-squeezed lemon juice
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
51mg
(17%)
Sodium
134mg
(6%)
Potassium
102mg
(3%)
Sugar
2g
(4%)
Vitamin A
235IU
(5%)
Vitamin C
0.5mg
(1%)
Calcium
69mg
(7%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 134mg | 6% |
| Potassium | 102mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
