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Source: https://recipheon.com/en/recipes/breakfast/lemon-ricotta-pancakes
About this recipe
Lemon ricotta pancakes are a delicate skillet breakfast with tender centers from ricotta and a fresh aroma from lemon zest. Eggs bind the batter, flour provides structure, and baking powder keeps the pancakes light. Mix only until the ingredients are combined so the batter does not become heavy. Cook small portions over medium heat so the centers cook through as the outsides brown gently. Serve immediately while the pancakes are still warm and fluffy.
Ingredients
Batter
140 g ricotta
140 g all-purpose flour
2 eggs
zest of 1/2 lemon
1 teaspoon baking powder
Steps
Wash and dry the lemon thoroughly, then finely grate the zest from half the fruit, avoiding the bitter white pith. Mix the ricotta with the eggs in a bowl.
Combine the flour and baking powder. Add to the ricotta along with the lemon zest and mix briefly, just until no dry flour remains; do not beat for long.
Heat a nonstick frying pan suitable for cooking without added fat over medium-low heat. Add small, flat portions. Fry for 2–3 minutes per side, turning with a wide spatula only when the top starts to set and the base lifts without tearing.
Cut open the first pancake to check: the ricotta makes the center soft, but the batter should be set, with no raw flour paste. If needed, finish cooking over gentler heat. Serve straight from the pan.
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