Delicate ricotta cheese pancakes are moist and have a mild cheese flavor that adds subtle richness. A hint of vanilla and lemon zest brings it all together for a beautiful brunch.
By Oana Olguta
I’ve been all about easy baking the last couple of weeks. It started with the Fudgy Chocolate Loaf Cake and now these ricotta pancakes. My son was quite excited about these pancakes. And he loved these! Well, he loves cheese in any form so no wonder he adored the delicate ricotta flavor these have.
These pancakes don’t necessarily need any extra syrup and can be enjoyed simply. There isn’t much to say about these ricotta pancakes, except the fact that they’re moist and delicate and have a mild cheese flavor. Just a touch of vanilla and lemon zest is everything they need to be perfect. My inspiration for the recipe was The Kitchn.
- 250g (8.8 ounces) ricotta cheese
- 140g (5 ounces) all-purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 2 eggs, separated
- 160ml (5.4 fluid ounces) milk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
- 2 tablespoons melted butter
- Syrup for serving
- Mix all the ingredients, except the egg whites, in a food processor and pulse until smooth.
- Whip the eggs whites with a pinch of salt until stiff then fold them into the batter.
- Heat a non-stick pan over medium flame then drop a few spoonfuls of batter on the hot pan (I used a ½ cup measure unit so all the pancakes had the same size).
- Cook on one side until bubbles begin to form on the surface then carefully flip it over with a spatula and fry until golden brown.
- Stack the pancakes on a platter and serve them with fruits and syrup.