Easy Recipe For Ricotta Pancakes
This recipe for ricotta pancakes is easy to make and has a hint of lemon. They are so soft and tender! Delicious with a squeeze of lemon and a sprinkle of sugar. The recipe makes about 24 (⅓ cup) pancakes.
Equipment
- Kitchen scales
- Measuring spoons
- Measuring cups
- Sieve or flour sifter
- 2 large mixing bowls
- Lemon zester
- Lemon juicer
- Wooden spoon
- Spatula
- Skillet or non-stick fry pan
Ingredients
- 260 grams (2 cups) plain flour (all-purpose)
- 100 grams (½ cup) white granulated sugar
- 2 level tablespoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 285 grams (10 ounces) full-fat ricotta cheese
- 400 ml / grams (1 ⅔ cups) full cream milk / whole milk
- 70 grams (⅓ cup) lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- butter for cooking
Instructions
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
- In another bowl, beat the eggs, then add the ricotta cheese and mix well. Next, stir in the milk, lemon juice, lemon zest, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients, stir until just combined. Don’t over mix the batter because the pancakes will end up tough,
- Heat a non-stick frying pan over low-medium heat. Working in batches, melt a tablespoon of butter at a time in the frying pan. Note: If the butter has turned a dark brown in the pan before adding the batter, the pan is too hot. Turn down the heat, use a paper towel to wipe away the burnt butter, and start again.
- Add a ⅓ cup of batter per pancake (or more if you want bigger pancakes) at a time to the frying pan.
- Cook for about 3 minutes or until you see bubbles appear on top and the top looks a little dry, flip and cook the other side. Cook on the other side for about 1 – 2 minutes or until golden brown. Transfer the cooked pancakes to a serving plate. Repeat with the remaining batter until all cooked. Serve immediately with either fresh lemon juice and sugar or maple syrup.
Notes
How many pancakes from this recipe – This recipe for ricotta pancakes makes about 24 pancakes, using a ⅓ cup measure. However, you can make them any size you want.
Cooking time – They take about 5- 6 minutes each to cook on low/ medium heat.
For this quantity (24 pancakes), the total cooking time was over 1 hour, cooking them one at a time over medium/low heat.
If you make them smaller and fit more into a pan, the cooking time would reduce.
The same is true if you make them bigger because more batter is needed, and you will be making less.
Don’t over mix – You want the wet and dry ingredients to only just mix in (it’s okay to have a few lumps in the batter) because over mixing the batter will make the pancakes chewy.
When to flip the pancakes – As soon as you see bubbles appear on the top and they remain open, check underneath, and if golden flip the pancake over and cook the other side.
Nutrition
Serving: 1pancakeCalories: 107kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 142mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 149IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!