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LEMON RICOTTA PANCAKE


Prep Time : 15 Min
Cooking Time : 15 Min
Resting Time :

Recipe Recommendations

Ingredient

Egg

2 Number

Ricotta

250 Grams

Milk

125 Milliliter

Lemon Zest

1 Tablespoon

Vanilla extract

1/2 Teaspoon

All Purpose flour

100 Grams

Baking powder

1 Teaspoon

Oil

As required

Blueberries

As required

Maple syrup

As required

Lemon Zest

for garnish


How to make lemon ricotta pancake recipe?

1. Set serving size.

2. Separate the eggs yolks from the egg whites.

3. To the bowl with the egg yolks add the ricotta cheese, milk, lemon zest & the vanilla extract.

4. Mix well till it all blends in.

5. Add Flour & baking powder & mix well.

6. Beat the egg whites till white & foamy.

7. Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs.

8. Heat flat pan on medium heat. Pour a little oil & add 1 scoop of the batter. Cook for 2-3 minutes on each side or until golden brown on the edges.

9. Cook the remaining pancakes.

10. Top with berries of your choice & drizzle with maple syrup.

11. Finish with some lemon zest & serve hot.


Equipment

Mixing bowl - glass

Whisk

Beater

Non stick Frying Pan

Spatula

Liquid measuring cup

Measuring spoons

Weighing Scale

Turner

Grater


Cuisines

International Recipes

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