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    June 5, 2016

    Lemon Ricotta Pancakes with Fresh Berries

    Lemon Ricotta Pancakes!

    LemonRicottaPancakes
    FreshBerries

    Pancakes, even when they're as fluffy as can be, take a back seat to these lemon ricotta pancakes. Fluffy isn't even the word I'd use; these are delightfully creamy. The lemon zest shines through beautifully, and of course you can't go wrong smothering these masterpieces with honey and fresh berries. They're sinfully delicious but given the ingredients you could almost say these pancakes make for a healthy breakfast or dessert: eggs, fresh ricotta, berries, milk and honey.

    I made this recipe with Gabriella (snapchat: gabriellaottima), a family friend and flavorofitaly podcast intern. She developed it from recipes she found in cookbooks and online, along with her own tweaks and numerous trials. The end result is pretty amazing, one you can't help but enjoy!

    Lemon Ricotta Pancakes with Fresh Berries

    Serves 3-4

    Delicious for breakfast or dessert. Makes about 10-12 medium pancakes.

    Ingredients

    Zest of two large lemons
    Juice of ½ large lemon
    Flour, 100 grams (3 ½ ounces / about ¾ cup)
    Baking powder, 1 teaspoon
    Salt, a generous pinch
    Eggs, 4 large, whites and yolks separated
    Ricotta cheese, 300 grams (10 ½ ounces)
    Sugar, 30 grams (2 tablespoons)
    Vanilla, 1 teaspoon
    Milk, whole, 125 millileters (½ cup)
    Butter, softened, 2-3 tablespoons for spreading on the pancakes, plus additional butter to cover the bottom of the cooking pan (about ½ tablespoon)
    Honey, for drizzling on the pancakes
    Mixed berries: raspberries, blueberries, and sliced strawberries

    Cooking Instructions

    Whisk the egg yolks, ricotta, lemon zest, lemon juice and vanilla together until creamy.

    PancakeBatter

    Whisk the flour, baking powder and salt together.
    Beat the egg whites until stiff.
    Add the dry ingredients, alternately with the milk, to the egg & ricotta mixture, stirring until combined.
    Stir one third of the egg whites into the batter.
    Gently fold the remaining egg whites into the batter until fully combined.
    Cook the pancakes on a hot, buttered griddle, turning once bubbles form.

    CookingPancakes


    Spread a small amount of butter on each pancake just before serving.
    Drizzle the pancakes with honey and top with assorted berries.

    Honey
    Lemon ricotta pancakes

    Lemon Ricotta Pancakes with Fresh Berries

    Print Recipe Pin Recipe Rate Recipe
    Serves 3-4 Delicious for breakfast or dessert. 
    Makes about 10-12 medium pancakes.
    Course: Breakfast
    Servings: 4

    Ingredients 

    • Zest of two large lemons
    • Juice of ½ large lemon
    • 100 grams Flour (3 ½ ounces / about ¾ cup)
    • 1 teaspoon Baking powder
    • a generous pinch Salt
    • 4 Eggs, large, whites and yolks separated
    • 300 grams Ricotta cheese (10 ½ ounces)
    • 30 grams Sugar (2 tablespoons)
    • 1 teaspoon Vanilla
    • ½ cup Milk
    • 2-3 and ½ tablespoons Butter, softened, for spreading on the pancakes + additional butter to cover the bottom of the cooking pan
    • Honey, for drizzling on pancakes
    • Mixed berries: raspberries, blueberries, sliced strawberries

    Instructions

    • Whisk the egg yolks, ricotta, lemon zest, lemon juice and vanilla together until creamy.
    • Whisk the flour, baking powder and salt together.
    • Beat the egg whites until stiff.
    • Add the dry ingredients, alternately with the milk, to the egg & ricotta mixture, stirring until combined.
      PancakeBatter
    • Stir one third of the egg whites into the batter.
    • Gently fold the remaining egg whites into the batter until fully combined.
    • Cook the pancakes on a hot, buttered griddle, turning once bubbles form.
    • Spread a small amount of butter on each pancake just before serving.
    • Drizzle the pancakes with honey and top with assorted berries.

    Notes

    I made this recipe with Gabriella (snapchat: gabriellaottima), a family friend and flavorofitaly podcast intern. She developed it from recipes she found in cookbooks and online, along with her own tweaks and numerous trials. The end result is pretty amazing, one you can't help but enjoy!
    Tried this recipe?Let us know how it was!

     

    Lemon Ricotta Pancakes with Fresh Berries & Drizzled Honey
    Lemon Ricotta Pancakes with Fresh Berries & Drizzled Honey

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    Reader Interactions

    Comments

    1. Kay Frangipani says

      June 06, 2016 at 8:02 pm

      Wendy, they look "divino"! Thanks for posting the American equivalents! I'll try them for dinner guests this coming Saturday. ??

      Reply
      • Wendy says

        June 07, 2016 at 1:48 am

        Your guests will be very pleased!

        Reply

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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