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
- 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.
- Then add the eggs, o milk and vanilla (if using). Mix until the dough is smooth.
- 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.
- 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
- Heat a pan non-stick over medium heat and add a little butter or oil to grease.
- 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.
- 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.
- Repeat the process until all the dough has been used.
3. Serving the Pancakes
- Serve the lemon ricotta pancakes immediately, piling them on the plate.
- Cover with honey, jelly, or maple syrup to add a touch of sweetness, or choose a healthier option like natural yogurt.
- 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.
