Time: 55 min.
Complexity: easily
Servings: 12

Delicious pancakes don't have to be sweet. This recipe uses a mix of fresh herbs to give them a beautiful green color and a refreshing flavor. They're perfect for a snack or lunch. Serve with lemon ricotta and tangy chili-infused olive oil.

Ingredients:

• 0.5 cups olive oil
• 1 medium red Fresno pepper, seeded and thinly sliced
• 1 and 2/3 cups premium flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 tbsp baking powder
• 1/4 teaspoon of baking soda
• 1 and 3/4 teaspoons coarse salt
• 1 and 1/4 cups milk
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 3/4 tsp freshly ground black pepper
• 0.5 cup finely chopped fresh cilantro
• 0.5 cup finely chopped fresh parsley (leaves only)
• 0.5 cup thinly sliced ​​green onions
• 1 and 1/3 cups whole milk ricotta
• Finely grated zest and juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, ricotta cheese, eggs, milk, Fresno pepper, lemon juice, green onions, cilantro, starch, chili oil

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Preparation:

Step 1
• Combine the olive oil and chili pepper in a small saucepan over medium-high heat and cook until the pepper begins to sizzle and become fragrant, about 1 minute (do not let it brown). Remove from heat and let cool.
Step 2
• Preheat the oven to 95°C (205°F). Line a baking sheet with two kitchen towels stacked on top of each other and place it in the oven. This is where you'll keep the finished pancakes to keep them warm.
Step 3
• In a large bowl, combine the flour, cornstarch, sugar, baking powder, baking soda, and 1.5 teaspoons of salt. In another bowl, combine the milk, melted butter, and eggs. Add the milk mixture to the flour mixture and mix until a thick dough forms (it's okay if a few lumps remain). Gently, being careful not to overmix the dough, stir in 1/2 teaspoon of black pepper and most of the herbs, setting aside 2 tablespoons. Let the dough rest for 5 minutes. Meanwhile, in a medium bowl, combine the ricotta, lemon zest and juice, and the remaining 1/4 teaspoon of salt, seasoning to taste with pepper. Cover and refrigerate until ready to use.
Step 4
• Heat a large nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it into a 4-inch circle; repeat to make a second pancake next to it. Cook until the pancakes are golden brown on the bottom and bubbly on top, about 1 minute.
Step 5
• Flip and cook until golden brown on the other side, about 45 more seconds. Transfer the pancakes to a baking sheet in the oven, sandwiching them between kitchen towels. Cook the remaining pancakes in the same way.
Step 6
• Place 3 pancakes on each plate and top with some ricotta. Sprinkle with the remaining herbs and drizzle with chili oil just before serving.

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