Ricotta and Lemon Pancakes

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To the ricotta and lemon pancakes They are a light, tasty and sophisticated option for those who want to enjoy a different breakfast or snack. The combination of ricotta, with its creaminess, and lemon, which brings freshness and lightness to the dish, creates a perfect balance of flavors. These pancakes are ideal for those looking for a nutritious meal, yet delicate and full of flavor.

With a hint of citrus, they are perfect for starting the day in a healthier way or even as a light dessert. And best of all: they are easy to make, with simple ingredients that we often already have at home. Let's learn how to prepare these irresistible pancakes!

Ingredients

For the pancake batter:

• 1 cup of ricotta (approximately 250g)
• 1 cup of - wheat flour
• 2 eggs
• 1/2 cup milk
• 2 tablespoons of sugar (can be brown or demerara sugar, if you prefer)
• Shavings of 1 lemon
• Juice of 1/2 lemon
• 1 tsp. baking powder
• 1 bit salt
• 1 tsp. vanilla extract (optional)
• Butter or oil to grease the pan

For the topping (optional):

• Honey, jelly or maple syrup (maple syrup)
• Lemon zest (to decorate)
• Fresh fruits such as strawberries, raspberries or blueberries (optional)

Preparation:

1. Preparing the Pancake Batter

1. In a large bowl, add the ricotta, o sugar, o lemon juice and the lemon zest. Mix well until the ricotta is well incorporated into the ingredients.
2. Then add the eggs, o milk and vanilla (if using). Mix until the dough is smooth.
3. Add to - wheat flour, o baking powder and pinch of salt. Mix gently until all ingredients are well incorporated. There is no need to overmix; the batter should be thick but still fluid enough to pour into the pan.
4. If the batter is too thick, you can add a little more milk, one tablespoon at a time, until you reach the desired consistency.

2. Cooking the Pancakes

1. Heat a pan non-stick over medium heat and add a little butter or oil to grease.
2. When the pan is very hot, pour a portion of the batter into the pan, using a ladle or a large spoon. Form small circles, about 10 cm in diameter, for each pancake.
3. Let it cook for about 2 to 3 minutes on each side or until small bubbles begin to form on the surface of the pancake and the edges are golden brown. Carefully flip using a spatula and cook on the other side until golden brown as well.
4. Repeat the process until all the dough has been used.

3. Serving the Pancakes

1. Serve the lemon ricotta pancakes immediately, piling them on the plate.
2. Cover with honey, jelly, or maple syrup to add a touch of sweetness, or choose a healthier option like natural yogurt.
3. For an extra touch of freshness, add some fresh fruits such as strawberries, blueberries or kiwi slices, and finish with more lemon zest over.

Tips and Suggestions

• Homemade ricotta: If you have time, you can make your own ricotta at home, which will give an even fresher and more flavorful touch to your pancakes.
• Gluten free flour: If you prefer a gluten-free version, replace the wheat flour with gluten free flour or even a mixture of rice flour and potato starch.
• Natural sweetener: For a healthier version, you can replace the sugar with honey or coconut sugar.
• Pancakes of different flavors: Try adding fruits directly into the dough, as blueberries or sliced banana, to create delicious variations of this recipe.
• Sauces: If you prefer, you can also serve it with a red fruit sauce (such as raspberries or strawberries) or a yogurt cream with honey.