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Soft Ricotta Pancakes

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  • Author: Oana Olguta


Delicate ricotta cheese pancakes are moist with a mild cheese flavor that adds subtle richness along with a hint of vanilla and lemon zest.


  • 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


  1. Mix all the ingredients, except the egg whites, in a food processor and pulse until smooth.
  2. Whip the eggs whites with a pinch of salt until stiff then fold them into the batter.
  3. 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).
  4. 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.
  5. Stack the pancakes on a platter and serve them with fruits and syrup.
  • Category: Breakfast, Brunch
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