Lemon-Ricotta Pancakes

Vegetarian
Lemon-Ricotta Pancakes
45 min.
16
93kcal

Suggestions


Start your day on a delightful note with these Lemon-Ricotta Pancakes, a perfect blend of fluffy texture and zesty flavor. Ideal for a morning meal, brunch, or a leisurely breakfast, these pancakes are not only vegetarian but also a treat for the senses. With just 45 minutes of preparation, you can whip up a batch that serves 16 people, making them perfect for family gatherings or weekend brunches with friends.

Imagine the aroma of freshly cooked pancakes wafting through your kitchen, enhanced by the bright notes of lemon zest. The addition of ricotta cheese gives these pancakes a unique creaminess that sets them apart from traditional recipes. Each bite is a harmonious balance of sweetness and tang, complemented by a light, airy texture that will leave you craving more.

Whether you choose to top them with a dusting of powdered sugar, a drizzle of maple syrup, or a medley of fresh fruits, these pancakes are sure to impress. They are not just a meal; they are an experience that brings joy to your breakfast table. So gather your ingredients, fire up the frying pan, and treat yourself and your loved ones to a delicious start to the day with these irresistible Lemon-Ricotta Pancakes!

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • large egg yolk separated
  • 1.3 cups flour all-purpose
  • tablespoons granulated sugar 
  • tablespoon lemon zest packed finely grated (from 2 to 3 medium lemons)
  • teaspoon salt fine
  • tablespoons butter unsalted plus more for coating the frying pan and serving
  • 0.5 teaspoon vanilla extract 
  • cup milk whole

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • spatula

Directions

  1. Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
  2. Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine.
  3. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
  4. Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
  5. Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.
  6. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

Nutrition Facts

Calories93kcal
Protein8.86%
Fat48.27%
Carbs42.87%

Properties

Glycemic Index
17.19
Glycemic Load
6.8
Inflammation Score
-2
Nutrition Score
2.7904347777367%

Nutrients percent of daily need

Calories:92.84kcal
4.64%
Fat:4.98g
7.67%
Saturated Fat:2.85g
17.82%
Carbohydrates:9.96g
3.32%
Net Carbohydrates:9.65g
3.51%
Sugar:2.31g
2.57%
Cholesterol:45.66mg
15.22%
Sodium:193.14mg
8.4%
Alcohol:0.04g
100%
Alcohol %:0.15%
100%
Protein:2.06g
4.12%
Selenium:5.44µg
7.77%
Vitamin B1:0.09mg
6.08%
Folate:22.7µg
5.68%
Vitamin B2:0.09mg
5.19%
Calcium:48.04mg
4.8%
Phosphorus:47.7mg
4.77%
Vitamin A:180.19IU
3.6%
Manganese:0.07mg
3.5%
Iron:0.59mg
3.26%
Vitamin B3:0.6mg
2.99%
Vitamin D:0.41µg
2.7%
Vitamin B12:0.15µg
2.53%
Vitamin B5:0.2mg
2.01%
Zinc:0.21mg
1.4%
Vitamin E:0.2mg
1.32%
Vitamin B6:0.03mg
1.28%
Fiber:0.3g
1.22%
Potassium:38.77mg
1.11%
Magnesium:4.4mg
1.1%
Source:Chow