Lemon-Ricotta Pancakes
De délicieuses recettes de ricotta en photos, faciles et rapides.
Recipe Summary Lemon-Ricotta Pancakes
If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.Ingredients | Ricotta Recette Salée¾ cup cold water or milk½ teaspoon baking soda½ cup ricotta cheese1 tablespoon grated lemon zest (just the yellow part of the skin)1 tablespoon vegetable oil1 tablespoon white sugar1 large egg⅛ teaspoon vanilla extract2 tablespoons melted butter1 tablespoon lemon juice1 cup self-rising flour2 tablespoons self-rising flourDirectionsWhisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.Let batter sit at room temperature about 15 minutes.Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.This recipe makes 2 large or 4 small servings.To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt.The magazine version of this recipe adds 1 cup edible flowers (such as tiny violas or the petals only of dianthus or pansies), plus more for garnish, to this recipe. Sprinkle a few flowers into batter when pan-frying. To serve, layer 3 pancakes with prepared lemon curd and drizzle with strawberry syrup and garnish with additional flowers.Info | Ricotta Recette Saléeprep:
10 mins
cook:
6 mins
additional:
15 mins
total:
31 mins
Servings:
2
Yield:
2 servings
TAG : Lemon-Ricotta Pancakes100+ Breakfast and Brunch Recipes, Pancake Recipes,
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