Fluffy Lemon-Infused Ricotta Pancakes Recipe
Crank up the flavor in your pancake game with this lemony, creamy treat! Whip up some fluffy Lemon-Ricotta Pancakes using fresh, homemade ricotta cheese. No need to fret about sharing these babies, because once you take a whiff of their zesty aroma, you'll want every single one!
Yield: A generous batch of 16 (3-1/2-inch) serving-sized pancakesDifficulty: effortless peasyTotal Time: approximately 45 minutes
For the Homemade Ricotta (optional, if store-bought is available):- 4 cups whole milk (ensure it's not ultra-pasteurized)- 2 cups heavy cream- 1 tsp fine sea salt- 3 tbsp white wine vinegar (you can sub with lemon juice for a tangy twist)
For the Pancakes:- 5 tbsp unsalted butter, with extra for coating the pan and serving- 1 cup whole milk- 1 1/4 cups all-purpose flour- 1 1/2 teaspoons baking powder- 1 teaspoon fine salt- 3 large eggs, yolks and whites separated- 2 tablespoons granulated sugar- 1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)- 1/2 teaspoon vanilla extract- 3/4 cup homemade or store-bought whole-milk ricotta cheese- Powdered sugar, fruit, or maple syrup, for serving (optional)
Make the Homemade Ricotta (if needed):1. Line a colander or mesh sieve with a double-layer of dampened cheesecloth and place it over a slightly smaller bowl to catch the whey.2. Heat a heavy-bottomed saucepan with the whole milk, heavy cream, and sea salt. Stir occasionally as it heats to simmer (15-20 minutes with bubbles around the edges and a skin forming on top).3. Remove from heat, immediately add vinegar (or lemon juice), and let it sit undisturbed for 10-15 minutes. Curds will soon form.4. Use a slotted spoon to transfer the curds to the cheesecloth-lined colander. Let it drain for about 20-25 minutes until most of the whey has separated and the ricotta is slightly warm and moist. Transfer it to a bowl or container and discard the whey and cheesecloth.
Now, let's make the Lemon-Ricotta Pancakes:1. Sift flour, baking powder, and 1/2 teaspoon salt in a medium bowl and set aside.2. Place egg yolks, 1 tablespoon sugar, lemon zest, and vanilla in a large bowl. Whisk until combined.3. Whisk in a quarter of the scaled milk-butter mixture, then the remaining mixture until smooth.4. Stir in the reserved flour mixture until combined (do not overmix); set aside.5. In a separate clean, dry bowl, whisk the egg whites and the remaining tablespoon of sugar to soft peaks (like soft-serve ice cream).6. Gently fold the whites into the batter until just combined, then fold in the ricotta. The batter will be lumpy and streaked with ricotta.7. Heat a large nonstick frying pan or skillet over medium heat until hot (4 minutes), then coat it with butter.8. Use a 1/4-cup measure to pour the batter into the pan. Cook when bubbles form on top (4-5 minutes), flip, and cook the other side until the bottoms are golden brown (1-2 minutes more). Repeat with the remaining batter.9. Serve immediately, dusted with powdered sugar, adorned with fruit, or drizzled with maple syrup.
Tip:- Use homemade ricotta for a tangier flavor or opt for store-bought for a time-saving shortcut!
Enjoy your fluffy, mouthwatering Lemon-Ricotta Pancakes like you've never experienced before!
- The Lemon-Ricotta Pancakes recipe encourages you to use homemade ricotta cheese for a tangier flavor, as specified in the tip.
- Ingredients for the Lemon-Ricotta Pancakes include all-purpose flour, which is one of the uncategorized items in the recipe.
- If you're looking for a delicious way to incorporate more nutrition into your pancakes, consider trying the Lemon-Ricotta Pancakes with whole-milk ricotta cheese and fresh lemon zest.
- Creditline: The Lemon-Ricotta Pancakes recipe comes from a source with unique identifier 273043486c6b478a185e7427d6ce476d.
