Lemon Ricotta Pancakes
Serves
4
Total Time
30mins
Calories
304
Creamy ricotta and lemon zest make these light pancakes a delicate and fragrant centerpiece for weekend brunch.
- Egg white2
- Ricotta cheese250 g
- Egg yolk2
- Brown sugar30 g
- Milk150 g
- Lemon1zest of
- Lemon20 gjuice of
- All purpose flour120 g
- Baking powder1 teaspoon
- Salt1 pinch
- Butteras needed
Ingredients
- 1. Add egg whites to a clean medium bowl
- 2. Whisk until light and fluffy
- 3. Add ricotta cheese, egg yolk, brown sugar, milk, lemon and lemon to a clean large mixing bowl
- 4. Whisk briefly until blended
- 5. Sift all-purpose flour and baking powder into a clean small bowl
- 6. Add salt
- 7. Mix dry ingredients into batter until combined
- 8. Fold egg whites into batter bit by bit
- 9. Heat a clean frying pan - medium heat
- 10. Grease with butter generously
- 11. Fry batter in frying pan
- 12. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
