Delicate pancakes made on soft ricotta cheese. Eggy, creamy and mild in taste, full of light airy bubbles in texture.
Kids love these pancakes and we alike can’t resist a batch. Pancakes are made with lemon juice and lemon zest for slightly citrusy flavour. Serve warm, topped up with natural greek yogurt and fresh fruit, maple syrup, chocolate or melted butter.
Preparation here is easy and quick. Using fork you will first mix in ricotta with lemon juice, lemon zest, sugar and egg yolks. Then sifted flour needs to be added to ricotta cheese. As a last step you will be gently folding in firm egg whites to form light pancake batter. Frying here is done on ‘dry pan’ - brush frying pan lightly at the start (and once only). Fry 1 or 2 pancakes at once, for approximately 2 minutes on each side (on low to medium heat) or until pancakes are golden in colour and edges look firm.
Check out our other pancake recipes:
Soft Ricotta Pancakes Recipe
Yield: 7- 8 pancakes
Time: 10 minutes prep + frying time
Equipment: frying or pancake pan and pancake spatula
- 1/3 cup* (50g) all-purpose flour
- 1/4 teaspoon baking soda
- 250g Ricotta cheese
- 1 Tablespoon lemon juice
- Lemon zest from 1 lemon
- 2 Tablespoons confectioners’ sugar
- 3 large eggs, separated
- 1/8 teaspoon salt
*cup= 250ml cup
1. Prepare pancake batter: Sift flour with baking soda. In your main bowl using fork mix ricotta cheese with 3 egg yolks, 1 Tablespoon lemon juice, lemon zest, 2 Tablespoons confectioners’ sugar until combined. Add sifted flour. Beat egg whites with 1/8 teaspoon salt until firm. Gently fold in firm egg whites with the rest of ingredients.
2. Fry: Apply 1/3 Tablespoon sunflower oil on paper kitchen towel and brush your frying pan (do it only once at start). Preheat the pan and place 2 Tablespoons of batter per pancake - decrease heat to low (2 out of 6 electric cooker, gas mark 2). Fry for approximately 2-3 minutes before flipping to the other side and fry for another 1-2 minutes. You know your pancakes are ready when golden in colour and edges look firm.
1. Zest - you can prepare your pancakes with any citrusy zest - grapefruit, orange, blood orange - all work well. If you don’t want citrusy flavour in your pancakes, remove juice and zest and decrease the amount of flour by 1 Tablespoon (10g).
2. Ricotta - if you can’t get ricotta you can prepare these pancakes on cream cheese or Philadelphia cheese. Ricotta has higher water content hence more flour needs to be used. If you are using other, slightly thicker type of cheese reduce flour content by 1 Tablespoon (10g).
3. Toppings - natural yogurt works really nicely on this type of pancake. You can also serve with lemon (or any citrusy) curd.