Lemon Ricotta Pancakes

by

Drop

POSTED Mon, 25 May 2015

Serves

4

Total Time

30 MINS

Calories

298

Creamy ricotta and lemon zest make these light pancakes a delicate and fragrant centerpiece for weekend brunch.

recipe-image

    INGREDIENTS


  • Egg white icon
    Egg white

    2 (about 60 g)

  • Ricotta cheese icon
    Ricotta cheese

    250 g (about 1 cups)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Brown sugar icon
    Brown sugar

    30 g (about 2 ½ tablespoons)

  • Milk icon
    Milk

    150 g (about ½ cup)

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Lemon icon
    Lemon

    20 g (about ⅓)juice of

  • Plain flour icon
    Plain flour

    120 g (about 1 cup)

  • Baking powder icon
    Baking powder

    1 teaspoon (about 5 g)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

  • Butter icon
    Butter

    as needed

    METHOD


  • 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. Add plain flour and baking powder to a clean small bowl
  • 6. Add salt to the batter
  • 7. Mix dry ingredients into batter
  • 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

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop