How to Make Lemon Ricotta Pancakes at Home
Ingredients and Directions
These lemon ricotta pancakes are thick, soft, and chewy while being tender.
tender ricotta cheese in the mouth. Prepare a lot this weekend to enjoy.
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To start in a medium-sized mixing bowl, add your ricotta cheese.
I wouldn't replace the ricotta with anything here, so if you don't have one I'll link mine
Favorite fluffy pancake recipe that uses all the ingredients you should already have on hand.
Make sure your ricotta cheese has no liquid at the bottom. You can see
the ideal texture here with what i'm using. If so, drain it before use.
Break two medium-sized eggs with the ricotta cheese.
If you want the complete recipe for these ricotta and lemon pancakes
This is shown on my website along with the full measurements in the description box below.
Then we need half a cup or 125 ml of whole milk. You will find that I put in the quantities of the recipe
metric and imperial, cups of grams, ml and ounces, no matter where you live in the world, this
The recipe should be relatively easy to follow. This recipe makes about 8 pancakes that
should serve 3-4 people as they are quite thick and sorted. When you serve more
or fewer people, you can easily double or halve the recipe. it automatically updates the ingredient quantities, which means no calculations are required.
Finally, we need the zest of a lemon for the moist ingredients. You can leave the lemon aside
here if you just want to make ricotta pancakes but honestly the lemon and texture of these pancakes
are like a match in heaven. They are soft and chewy, flavorful and sweet and almost creamy like in
the center of the ricotta cheese. Almost like Japanese or baked cheesecake.
Mix the wet ingredients well with a wooden spoon
until they are well combined. Set the bowl aside while we work on the dry ingredients.
In a small bowl, measure out 1 cup or 125 grams of standard or all-purpose flour.
Let me know what your favorite weekend brunch is in the comments below.
Sweet like pancakes, French toast or pancakes or maybe something more
salty like shakshuka or poached eggs. So many different delicious options.
I usually leave out the sugar in my pancake batter because I prefer to sweeten it with syrup and fruit.
But I find these pancakes are better without syrup, so I'll add a little sugar.
3 tablespoons or 25 g is about the perfect amount. .
Then we need some baking soda to add volume to the pancakes,
that makes them light and airy as well as a good pinch of salt to compliment the flavors.
Using a wooden spoon, mix the dry ingredients quickly until they just combine.
Take the bowl with your dry ingredients and pour them into the bowl with the wet ingredients.
Take your wooden spoon and start carefully folding the pancake batter.
it has to be thick enough.
Ingredients have been incorporated to keep these pancakes super tender.
It is completely normal for the dough to have small lumps, you don't need to remove them all.
When you're ready to bake your pancakes, take a medium-sized pan
and heat over medium heat. I prefer to use cast iron here because it is excellent
even heat it, but a non-stick pan works fine too.
These pancakes take a while to cook as they are quite thick. To speed up this step, I would like to
recommends using two pans or a griddle so you can cook multiple pancakes at the same time.
Take about half a teaspoon of butter and add it to the pan.
1/3 cup of pancake batter and pour it into the pan. You can use your
Pancakes smaller or larger, but 1/3 cup measure make about 8 pancakes.
The batter will be quite thick, but the pancake should spread on its own. Cook
3-4 minutes over medium-low heat or until the edges of the pancake start to thicken.
look together. Occasionally check the underside and adjust the heat so they don't burn.
Flip the pancake
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