Description
Delicate ricotta cheese pancakes are moist with a mild cheese flavor that adds subtle richness along with a hint of vanilla and lemon zest.
Ingredients
Scale
- 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
Instructions
- 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.
- Category: Breakfast, Brunch