If you’ve never tried lemon Ricotta pancakes, you’re looking for a real treat! These pancakes are so sweet and delicious with the perfect sweet taste. This recipe uses the same trick for fluffy Belgian waffles in which egg whites are overcome and folded into the dough. It makes the most fluffy pancakes ever! One bite and you’ll be hooked!

LIKE LEMON RICOTTA MAKES PANCAKES:

  1. Add the butter to the milk and put it in the microwave until it is melted.
  2. Mix the dry ingredients: flour, baking powder, and salt.
  3. Combine egg yolks, sugar, lemon zest and Vanilla in a separate bowl. Stir in the milk/butter mixture.
  4. Then stir in the dry ingredients and stir until combined (do not mix!)
    Gently fold the Ricotta into the dough and be careful not to mix too much.
  5. In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the dough until combined.
  6. Heat a skillet or large non-stick skillet over medium heat. Once hot, grease the pan with butter or baking spray and spoon 1/4 cupfuls dough on the pan, spread the dough into an even layer. Bake until bubbles form on the pancakes, then turn over and bake the other side until golden brown.

GEL INSTRUCTIONS:

Let the pancakes cool completely. Place on a baking reality check and leave to freeze for 30 minutes (so that they do not stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.

Ingredient

  • 5 tablespoons butter
  • 1 Cup Milk
  • 1 1 1/4 Cup All-Purpose Flour
  • 1 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3 3 large eggs, yolk and white separated
  • 2 2 Tablespoons Granulated Sugar
  • Este zest of 1 lemon (about 1 tablespoon)
  • 1 teaspoon Vanilla extract
  • Ric 3/4 Cup ricotta cheese
  • Fraî fresh strawberries diced for serving

Instruction

  1. Measure the milk in a liquid measuring cup and add the butter. Microwave for about 30 seconds or until butter is melted. Stir well and let cool.
  2. In a small bowl, sift flour, baking powder and salt; set aside.
  3. Combine egg yolks, sugar, lemon zest and Vanilla in a separate large bowl and whisk together.
  4. Stir the cooled milk / butter mixture into the sugar / egg yolk mixture. Then stir in the dry ingredients and stir until combined (do not mix!) Gently fold the Ricotta into the dough and be careful not to mix too much.
  5. In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the dough until combined.
  6. Heat a skillet or large non-stick skillet over medium heat. Once hot, grease the pan with butter or baking spray and spoon 1/4 cupfuls dough on the pan, spread the dough into an even layer. Cook until bubbles form on top, then turn over and cook until golden brown and simmer.

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