Lemon ricotta pancakes
Food Wishes · ♥ 5.8K likes · 268.9K views · 42 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cold water
- baking soda
- ricotta cheese
- freshly grated lemon zest
- vegetable oil
- pure vanilla extract
- sugar
- 1 whole large egg
Whisk baking soda into cold water in a mixing bowl; add the ricotta, lots of lemon zest, a little vegetable oil, vanilla extract, a spoon of sugar and one large egg, and whisk, breaking up the cheese, until smooth.
- melted butter
- freshly squeezed lemon juice
- self-rising flour
Add melted butter, lemon juice and self-rising flour; stir only until the flour just about disappears.
Rest on the counter about 15 minutes to react and thicken.
Portion with an ice cream scoop onto a lightly greased cast iron skillet or griddle on medium-high; cook roughly 2 to 3 minutes per side, flipping when bubbles break the surface and the edges look dry.
- butter
- lemon zest
- maple syrup
Stack, best on top; finish with butter, a little lemon zest and a drizzle of maple syrup.
Topping and tasting the pancakes