Time: 1 hour 15 minutes
Complexity: easily
Servings: 30

To make these pancakes especially tender and soft, add ricotta to the simple milk batter. Fry them until golden brown and serve with homemade lemon syrup, which you can make ahead of time. A perfect option for brunch!

Ingredients:

Ricotta Pancakes

• 1 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• Zest of 3 lemons, grated + extra for serving
• 0.5 tbsp. (110 g.) ricotta
• Unsalted butter for frying pan

Lemon syrup

• 1 cup of sugar
• 1/3 cup water
• Zest of 1 lemon
• Juice of 2 lemons
• A pinch of coarse salt

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.

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premium flour, eggs, milk, ricotta cheese, lemon

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Preparation:

Step 1
• Ricotta Pancakes:
  
  In a large bowl, combine the flour, sugar, and baking powder. Stir in the milk, egg, and zest until smooth. Gently fold in the ricotta with a spatula.
Step 2
• Heat a large, well-oiled cast iron or nonstick skillet over medium-high heat and add just enough butter to coat the bottom. Once the butter is hot, drop the batter into the skillet in 1-tbsp mounds, spacing them apart.
Step 3
• Cook, adjusting the heat as needed, until bubbles and holes begin to appear on the surface, about 2 minutes. Flip and cook for about 1 more minute. Serve with lemon syrup.
  
  Lemon syrup:
  Yield: 1 tbsp.
  
  In a small saucepan, combine sugar, water, lemon zest, lemon juice, and salt. Bring to a boil and simmer for 10 minutes. Let the syrup cool and strain.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.