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Lemon Ricotta Pancakes

by Hector Gomez

Ingredients

for 6 servings

  • 1 pancake
  • 1 cup
    ricotta cheese (250 g)
  • 1 egg yolk
  • ¾ cup
    milk (180 g)
  • ½ teaspoon
    vanilla extract
  • 2 tablespoons
    lemon zest
  • 1 cup
    flour (125 g)
  • 1 ½ teaspoons
    baking powder
  • blueberry compote
  • 2 cups
    blueberry (200 g)
  • ½ cup
    sugar (100 g)
  • ½ cup
    water (120 mL)
  • 1 tablespoon
    lemon juice
  • 2 egg whites
  • 2 tablespoons
    sugar

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Preparation

Under 30 min

  1. In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
  2. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
  3. Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
  4. Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
  5. Cook for 2-3 minutes on each side or until golden brown on the edges.
  6. In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
  7. Serve hot compote over stack of pancakes and dust with powdered sugar.
  8. Enjoy!
 

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