Heavenly Ricotta Pancakes with Citrus Zest
vxdaGet ready for incredibly light and fluffy pancakes that melt in your mouth. Thanks to the addition of ricotta and fresh lemon zest, breakfast takes on a unique, refreshing character. Served with honey and seasonal fruit, they create a perfect duet of flavors and textures, guaranteeing pure pleasure from the first bite.
Ingredients
- 200 g ricotta cheese — preferably well-drained
- 2 pcs egg — separate yolks from whites
- 120 g wheat flour
- 120 ml milk
- 2 tbsp sugar
- 1 tsp baking powder
- 1 pinch salt
- 1 pcs lemon zest
- 1 tsp vanilla extract
Instructions
Preparation
- 1
In a bowl, mix the ricotta with the egg yolks, milk, sugar, lemon zest, and vanilla.
- 2
Sift the flour with the baking powder and salt. Stir into the ricotta mixture — briefly, so that the batter remains light.
- 3
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold into the batter with a spatula, using a bottom-to-top motion. Do not mix — this is key to fluffiness.
- 4
Heat a griddle or frying pan over medium-low heat. Melt a small piece of butter.
- 5
Drop the batter by the tablespoonful — each pancake should be about 8 cm in diameter. Fry for 2 minutes, until bubbles appear on the surface and the edges are set. Flip and fry the other side for 1-2 minutes.
- 6
Repeat, adding butter between batches. Keep the cooked pancakes on a plate under a cloth to keep them warm.
Serving
- 1
Arrange the pancakes in a stack, drizzle with honey, sprinkle with fresh raspberries and powdered sugar. Also delicious with mascarpone or Greek yogurt.
Notes
They taste best straight from the pan. However, if there happen to be any leftovers, they can easily be refreshed by heating them in a toaster for about 1 minute.