Lemon Ricotta Pancakes | Easy Fluffy Pancakes For Pancake Tuesday
It is Pancake Tuesday/ Shrove Tuesday and it is an important day in the German Calendar, especially in Cologne. it is the day of the Karneval! You can read more about it here. But, due to the current situation due to COVID-19, there will be no Karneval/ Fashing this year. But I was not gonna let this dampen my spirit and decided to make some pancakes. Peeked into my fridge and found a box of Ricotta, some blueberries and some eggs. Also, had some lemons lying around. The first thing that flashed to my mind was Lemon Ricotta Pancakes.
Flour, sugar, eggs and milk is all that is needed to make basic pancakes. But ricotta is a game changer and makes the pancakes light and fluffy while the lemon adds a punch of freshness to the pancakes. These pancakes are different from the Ricotta-Blueberry pancakes I have posted earlier. These contain a much higher quantity of lemon juice and also contain baking soda which helps them really puff up. although I have mentioned sugar in this recipe, you can substitute it with honey just like in my previous recipe.
How to make the Lemon Ricotta Pancakes
Just whisk up all the wet and dry ingredients separately and combine them together and scoop out the batter onto a frying pan on medium heat and cook until set and browned on both sides. Serve them warm combined with a berry compote. I served these with Blueberry compote. They pair well with Cherry Compote too. I hope you enjoy these Lemon Ricotta Pancakes as much as I did. Have a blessed Lent.
Lemon Ricotta Pancakes
Equipment
- 2 Mixing Bowls
- Sieve
- Whisk
- Frying Pan
- Ladle
- Silicone brush
Ingredients
- 1 cup Ricotta Cheese
- 2 Eggs, Large
- 1 Lemon, Large, juiced
- 1 tbsp Lemon Zest
- 1¼ cup All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¼ cup Sugar, granulated
- ¼ cup Milk (if needed)
- Butter, for frying
Instructions
- In a mixing bowl, whisk together the ricotta, eggs, lemon juice and zest until well combined and set aside
- In another bowl, sift in the all purpose flour, baking powder and baking soda. Add the sugar and give a good mix
- Whisk in these dry ingredients into the wet ingredients little by little until well combined
- Add the milk in parts if you feel the batter is dry and too thick
- Heat a frying pan to medium heat and brush it with butter
- Drop half a ladleful of batter onto the pan and cook for about 2 minutes until it begins to set and is browned on the underside. Flip and cook for a further 2 minutes
- Continue making the pancakes until all the batter is exhausted.
- Keep the cooked pancakes in a heated oven (about 90°C) to keep warm until you finish cooking the remaining pancakes.
- Serve warm with a berry compote/ sauce.
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