Fluffy Pancakes with Ricotta and Lemon

In addition to being light and soft, these pancakes are also very juicy, and they are characterized by a pleasant lemon flavor. You can enjoy them for breakfast or dinner, or serve them as a dessert after lunch. They will perfectly complement a good homemade stew, for example.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 210 g Flour, Wheat, bread flour

  • 50 g Sugar, white

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 240 ml Milk, whole milk

  • 180 g Cheese, ricotta

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • pieces Lemon zest, fresh

  • 60 ml Juice, lemon

  • 15 g Butter, unsalted

  • pieces Butter, unsalted

  • pieces Powdered sugar

Steps

  1. In a bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Make a well in the center, then set the bowl aside.

  2. In another bowl, use a hand whisk to thoroughly mix the wet ingredients: milk, ricotta, eggs, and vanilla extract. You should get a uniform mixture, into which you then mix the grated lemon zest, lemon juice, and melted butter.

  3. Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to mix the ingredients well until you get a uniform batter—do not mix too quickly, too long, or too much, as small lumps are allowed.

  4. Place a pan on the stove and heat it well. Lightly grease it with oil, coconut fat, or a small piece of butter, then pour about 80 ml of the batter into the pan. Do not spread it out; instead, form a medium-sized, thicker pancake (the pancake should be between 10 and 12 cm in diameter). Cook the pancake over medium heat, and when the bottom turns golden brown and small bubbles appear on the top, carefully flip it with a spatula and cook the other side. Repeat the process until all the batter is used.

  5. Stack the cooked pancakes on a plate and dust them with powdered sugar. Before serving, drizzle them with a bit of honey or maple syrup if desired, and a dollop of Greek yogurt makes an excellent addition.

Nutrition Information (Per 100g)

  • Calories: 248.6 kcal
  • Fat: 7.82 g
    • Saturated Fat: 3.98 g
  • Carbohydrates: 30.69 g
    • Sugars: 7.23 g
  • Protein: 9.88 g
  • Fiber: 0.59 g

Advice

The listed quantities yield approximately 12 pancakes. Instead of ricotta, you can use strained cottage cheese.