Recipe: Tasty Fluffy Ricotta & Lemon Pancakes

Fluffy Ricotta & Lemon Pancakes. Ricotta is an Italian word meaning, "recooked" and the curds are creamy white with a slightly sweet flavor. American ricotta is saltier, less sweet, and blander than its Italian counterpart is. Sift the flour, sugar, baking powder and salt into a large mixing bowl.

Slowly pour the wet ingredients into the dry ingredients, stir until just combined. Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! You can cook Fluffy Ricotta & Lemon Pancakes using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fluffy Ricotta & Lemon Pancakes

You need of ONE BOWL Pancake Batter (for 10 medium pancakes).
It's 200 ml (3/4 cup) of COLD milk.
Prepare 1/2 tsp of baking soda.
It's 190 g (3/4 cup) of full fat Ricotta Cheese.
It's of Zest from 1 Lemon (~1 tbsp).
It's 1 tbsp of vegetable oil.
Prepare 1/2 tsp of vanilla extract.
It's 2 of and 1/2 tablespoons sugar.
It's 1 of large egg.
Prepare 2 tablespoons (28 g) of butter, melted.
You need 1 of and 1/2 tablespoons lemon juice.
You need 155 g of (1 cup, packed & leveled) unsifted Self-Raising Flour.
You need of Coconut oil or olive oil for pan.
Prepare of Honey or maple syrup for drizzle.

It's out of this world delicious! Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) These fluffy ricotta pancakes have a delicious creamy flavor, and the ultimate fluffy pancake texture. The batter is perfectly thick, so you end up with super tall pancakes that stack perfectly.

Fluffy Ricotta & Lemon Pancakes step by step

In a large bowl, add the cold milk, baking soda, ricotta cheese, lemon zest, vegetable oil, vanilla extract, sugar and egg. Whisk all well, breaking down the ricotta cheese in the bowl while whisking..
Add melted butter and lemon juice. Whisk to mix..
Add Self Raising Flour and whisk all gently until flour is 90% combined. Batter will be slightly thick..
Let batter sit for 15 minutes. It will thicken. DO NOT SKIP this step!.
Lightly grease pan with a 1/4 tsp coconut oil/olive oil. Drop the batter in pan in regular round shapes. Cook for approximately 1 minute on each side, but the best way is to look at the appearance of bubbles forming at the top. When you see bubbles, flip pancake and cook other side..
Remove and stack them on top of one another. Fluffy & moist inside (see pic).
Drizzle with little maple syrup/honey. Enjoy! 🥞👍.

If you're looking for an extra special pancake recipe - then these are for you. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta. Add flour, baking powder, sugar and salt. For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium.