Lemon Ricotta Pancakes
Serves
4
Total Time
30mins
Calories
298
Creamy ricotta and lemon zest make these light pancakes a delicate and fragrant centerpiece for weekend brunch.
- Egg white
2 (about 60 g)
- Ricotta cheese
250 g (about 1 cup)
- Egg yolk
2 (about 40 g)
- Brown sugar
30 g (about 2 ½ tablespoons)
- Milk
150 g (about ½ cup)
- Lemon
1 (about 58 g)zest of
- Lemon
20 g (about ⅓)juice of
- All purpose flour
120 g (about 1 cup)
- Baking powder
1 teaspoon (about 5 g)
- Salt
1 pinch
- Butter
as needed
INGREDIENTS
- 1. Add egg white 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 a clean small bowl with sieve
- 6. Add salt
- 7. Mix 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 Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
