25 mins
Ingredients for Ricotta Pancakes
Currently displaying quantities in US Imperial Measurements
How to Cook Ricotta Pancakes
- Remove the zest from half of the lemon (keep the lemon for other use). Separate the eggs. Mix together the flour, sugar, salt, lemon zest, ricotta, and egg yolks in a large bowl until thoroughly combined. Beat the egg whites in a separate bowl until stiff, then fold the egg whites into the ricotta mixture.
- Heat a non-stick griddle to medium-high heat (you can use a flat-bottomed frying pan if you don't have a griddle). Spread a knob of butter on the hot griddle then ladle about 4 fl oz (120ml or ½ cup) of the pancake mixture onto the griddle and cook for about 2 minutes per side, until golden. Keep the pancakes warm in a low oven and repeat until the pancake mixture is used up. Serve warm with butter or Maple syrup.
GRAHAM'S HOT TIP:
Ricotta, like all fresh curds, is not a product that you can keep for a long time, so buy it fresh as you need it.
Reviews of Ricotta Pancakes
December 14 2014 These pancakes are terrific; we added lots of lemon and even tried them with orange and got rave reviews from the family both times. Fluffy, protien filled and light not like the stuck-to-the roof of your mouth pancakes that make me gag. They're definitely one of my favorite breakfast treats now. I love making 'em and eating 'em. EvelynWaughton (4 reviews) |
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