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Here are the ingridients that are required to produce a remarkably good Fluffy Ricotta & Lemon Pancakes:
- Provide of ONE BOWL Pancake Batter (for 10 medium pancakes).
- Use 3/4 cup (200 ml) of COLD milk.
- Take 1/2 tsp of baking soda.
- You need 3/4 cup (190 g) of full fat Ricotta Cheese.
- You need of Zest from 1 Lemon (~1 tbsp).
- Use 1 tbsp of vegetable oil.
- You need 1/2 tsp of vanilla extract.
- Take 2 of and 1/2 tablespoons sugar.
- Prepare 1 of large egg.
- Prepare 2 tablespoons (28 g) of butter, melted.
- You need 1 of and 1/2 tablespoons lemon juice.
- Take 155 g of Self-Raising Flour.
- Provide of Coconut oil or olive oil for pan.
- You need of Honey or maple syrup for drizzle.
Done with the ingridients? Here are the steps on producing Fluffy Ricotta & Lemon Pancakes:
- In a large bowl, add the cold milk, baking soda, ricotta cheese, lemon zest, vegetable oil, vanilla extract, sugar and egg. Whisk all well and break down 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 approximately1 min 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! 🥞👍.
These fluffy ricotta pancakes with whipped honey butter are perfect for a special breakfast treat. If you are using a commercial brand that's runny. Fluffy Ricotta Pancakes. by Jennifer Pallian BSc, RD. Jump to Recipe – Print Recipe. If you've never made a ricotta pancakes recipe, their texture is delicate but substantial.
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