Lemon Ricotta Pancakes
Inspired by techniques from Serious Eats.
Light, cloud-like pancakes with the gentle zing of lemon and the richness of ricotta, finished with a golden crust.
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Method
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Equipment
- small bowl
- large bowl
- fine sieve
- stand mixer with whisk (or electric hand mixer)
- flexible spatula
- wire rack set in a rimmed baking tray
- nonstick frying pan (30 cm) or griddle
- 80 ml scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 655 kcal |
| Protein | 21.4 g |
| Carbohydrate | 84 g |
| of which sugars | 38.1 g |
| of which free sugars | 31.2 g |
| Fat | 26.2 g |
| of which saturates | 14.2 g |
| Fibre | 3.1 g |
| Salt | 1.42 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 3 servings
Batter
- 45 g caster sugar 1 tbsp rubbed with the zest, the rest whisked into the whites
- 1 tsp finely grated lemon zest
- 225 g whole-milk ricotta
- 180 ml whole milk
- 4 large eggs, separated
- ½ tsp vanilla
- 140 g plain flour
- 1 tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
For cooking
- 28 g unsalted butter, plus more to serve
To serve
- 150 g fresh fruit or compote, to serve
- 60 ml maple syrup, to serve
- 1
Zest and whisk. Rub 15 g caster sugar and 1 tsp finely grated lemon zest together with your fingers until fragrant (about 30 s). Whisk 226 g whole-milk ricotta, 180 ml whole milk, 4 large egg yolks, ½ tsp vanilla and the lemon sugar.
- 2
Dry mix. Sift 141 g plain flour, 1 tsp baking powder and ¼ tsp fine salt into the ricotta mixture and whisk until just combined.
- 3
Whip whites. Whisk 4 large egg whites on medium until foamy (about 1 min), slowly add 30 g caster sugar and whisk to glossy medium-stiff peaks (about 5 min); fold into the batter.
- 4
Set up and cook. Set a wire rack in a rimmed baking tray. Heat a griddle to medium (175 °C) or a frying pan over medium heat; melt ½ tbsp unsalted butter and scoop 80 ml portions to make 8 cm pancakes (1-2.5 cm apart). Cook until bubbles appear and the base is golden (2-3 min); flip and cook until golden and cooked through (2-4 min). Move to the rack and repeat.
- 5
Serve. Serve warm with fresh fruit or compote and maple syrup.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
