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.
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Prep Time : 15 mins
Cook Time : 1 hr
Total Time : 1 hr 15 mins
Cuisine: : Western
Course : Breakfast, Desserts
Servings : 24 pancakes (using a ⅓ cup measure)
Calories : 107 : kcal
Estimated Cost (AUD) : $4.30 or $0.18 a pancake
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 Facts
Easy Recipe For Ricotta Pancakes
Serving Size
1 pancake
Amount per Serving
Calories
107
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
38
mg
13
%
Sodium
142
mg
6
%
Potassium
60
mg
2
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
149
IU
3
%
Vitamin C
1
mg
1
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.