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Ricotta Pancakes with Lemon and Vanilla
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Source: https://recipheon.com/en/recipes/desserts/ricotta-pancakes-with-lemon-and-vanilla
About this recipe
These ricotta pancakes with lemon and vanilla are tender pancakes made with creamy ricotta, eggs, milk, and fragrant lemon zest. Ricotta gives the pancakes a soft texture and a subtle cheesecake-like character, vanilla enhances their sweetness, and lemon adds freshness. Fold in the flour and baking powder only until combined so the pancakes stay light. Cook small portions over medium heat because the delicate ricotta batter is easier to manage in smaller pancakes.
Ingredients
150 g ricotta
2 eggs
120 g all-purpose flour
100 ml milk
zest of 1/2 lemon
1 teaspoon vanilla sugar or 1/2 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons sugar
Steps
Mix the ricotta with the eggs, milk, sugar and your chosen vanilla ingredient. Wash and dry the lemon, finely grate the yellow zest from half of it, avoiding the white pith, and add to the mixture.
Briefly fold the flour and baking powder into the ricotta mixture, only until the batter is thick and smooth.
Let the batter rest for 5 minutes so the ricotta and flour form a more stable mixture.
Heat a dry nonstick frying pan over medium heat. Add small, fairly flat portions and cook for 2–3 minutes per side. Avoid increasing the heat sharply so the outside does not brown before the center sets.
Turn once bubbles appear on the surface, the edges look matte and the base holds together. Cut open the first pancake to check: the ricotta may remain soft, but the egg-and-flour batter should not be liquid.
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