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
Servings: 6
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
In a bowl, mix the ricotta with the eggs, milk, sugar, vanilla, and lemon zest.
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.
Cook small portions over medium heat for 2–3 minutes per side; high heat can quickly scorch the delicate ricotta pancakes.
Flip when bubbles appear on the surface and the edges look matte.
Estimated nutrition
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3 ratings
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