by These Lemon Ricotta Pancakes are thick, soft, and fluffy while also being melt in your mouth tender from the ricotta cheese. Whip yourself up a batch this weekend to enjoy. this recipe should be easy enough to follow. This recipe makes about 8 pancakes which should serve 3-4 people as they are pretty thick and filling.
EQUIPMENT FOR THIS RECIPE
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Digital Scale
- Cast Iron Skillet
Ricotta Cheese in Pancakes?
Cheese might seem odd in a pancake recipe, but ricotta is one of the fine additions you could make! The Ricotta Cheese gives these pancakes an almost custard-like indoors – think about a baked or Japanese cheesecake for reference.
Like cream cheese in which because it’s extra recognized for its creaminess and moisture in baked goods in preference to a tacky flavor. I promise you these received taste like a lasagna filling – they’ll be some of the best pancakes you’ve ever eaten!
Blueberry Lemon Ricotta Pancakes
1/2 Cup of Blueberries may be delivered to the batter to make Lemon Blueberry Ricotta Pancakes. You can go away the lemon out of the pancakes however, the mixture of blueberry and lemon is scrumptious!
Chocolate Chip Ricotta Pancakes
Remove the lemon zest from the ingredients and add half Cup of chocolate chips to the batter with the dry ingredients.
Orange Ricotta Pancakes
Swap the lemon zest for orange zest to make orange ricotta pancakes. Chocolate chips also can be introduced right here for a delicious orange chocolate chip pancakes mixture.
LEMON RICOTTA PANCAKES RECIPE
INGREDIENTS
- 1 Cup /250g Ricotta Cheese
- 2 Eggs
- 1/2 Cup / 125ml Milk
- 1 Lemon Zested
- 1 Cup / 125g Flour
- 1 tsp Baking Powder
- 3 Tbsp / 25g Sugar
- 1/2 tsp Salt
Instructions
1. To start in a medium-size mixing bowl add in your ricotta cheese. To the ricotta cheese crack in two medium-sized eggs. Next, you’ll need half a cup or 125mls of whole milk. Lastly for the wet ingredients you need the zest of one lemon.
2. Give the wet ingredients a good mix together with a wooden spoon until well combined. Set the bowl to the side while we work on the dry ingredients. In a smaller mixing bowl measure out 1 cup or 125g of standard or all-purpose flour. Add 3 tablespoons or 25g sugar to the bowl with flour.
3. Next you’ll need some baking powder to give the pancakes some lift, making them light and airy as well as a good pinch of salt to round out the flavors. Using a wooden spoon give the dry ingredients a quick mix together until they are just combined.
4. Take the bowl of your dry ingredients and pour it into the bowl with the wet ingredients. Take your wooden spoon and start gently folding the pancake batter together, When you are ready to cook your pancakes take a medium-sized fry pan and heat over medium-low heat.
5. Take about half a teaspoon of butter and add it to the pan. Scoop about a 1/3 cup of pancake batter and pour it into the frying pan. Cook over medium-low heat for about 3-4 minutes or until the edges of the pancake are starting to look set. Check occasionally underneath and adjust the heat so they don’t burn.
6. Flip the pancake and cook on the other side for another few minutes. A great tip to check your pancakes are fully cooked is to press in the center like you would a cake and if they spring back it’s ready. Serve the pancakes stacked high with a good dusting of powdered sugar. Lemon curd, berries, and cream Fraiche are all delicious with these.
NOTES
- Serve the pancakes dusted with powdered sugar and optionally some syrup
