Recipe of Any-night-of-the-week Fluffy Ricotta & Lemon Pancakes

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Fluffy Ricotta & Lemon Pancakes. Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite! Here are some cooking techniques you can use to make ricotta fluffy in lasagna. For instance, one of the first options you have is to drain the excess fluid out of the ricotta cheese.

Fluffy Ricotta & Lemon Pancakes I've never found it necessary to go to the trouble of whipping the egg whites. Ricotta pancakes are a step up from plain ones. Nice and fluffy and extra moist inside, step up your pancake game! You can have Fluffy Ricotta & Lemon Pancakes using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fluffy Ricotta & Lemon Pancakes

  1. You need of ONE BOWL Pancake Batter (for 10 medium pancakes).
  2. Prepare 200 ml (3/4 cup) of COLD milk.
  3. Prepare 1/2 tsp of baking soda.
  4. You need 190 g (3/4 cup) of full fat Ricotta Cheese.
  5. It's of Zest from 1 Lemon (~1 tbsp).
  6. Prepare 1 tbsp of vegetable oil.
  7. Prepare 1/2 tsp of vanilla extract.
  8. You need 2 of and 1/2 tablespoons sugar.
  9. You need 1 of large egg.
  10. It's 2 tablespoons (28 g) of butter, melted.
  11. You need 1 of and 1/2 tablespoons lemon juice.
  12. You need 155 g of (1 cup, packed & leveled) unsifted Self-Raising Flour.
  13. Prepare of Coconut oil or olive oil for pan.
  14. It's of Honey or maple syrup for drizzle.

Adding ricotta makes them extra fluffy and you really get a nice lemony zing in them thanks to the good amount of fresh lemon juice and zest. My husband is a very big fan of breakfast. Fluffy Ricotta Pancakes These fluffy ricotta pancakes have a delicious creamy flavor, and the ultimate fluffy pancake texture. The batter is perfectly thick, so you end up with super tall pancakes that stack perfectly.

Fluffy Ricotta & Lemon Pancakes instructions

  1. In a large bowl, add the cold milk, baking soda, ricotta cheese, lemon zest, vegetable oil, vanilla extract, sugar and egg. Whisk all well, breaking down the ricotta cheese in the bowl while whisking..
  2. Add melted butter and lemon juice. Whisk to mix..
  3. Add Self Raising Flour and whisk all gently until flour is 90% combined. Batter will be slightly thick..
  4. Let batter sit for 15 minutes. It will thicken. DO NOT SKIP this step!.
  5. Lightly grease pan with a 1/4 tsp coconut oil/olive oil. Drop the batter in pan in regular round shapes. Cook for approximately 1 minute 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..
  6. Remove and stack them on top of one another. Fluffy & moist inside (see pic).
  7. Drizzle with little maple syrup/honey. Enjoy! 🥞👍.

If you're looking for an extra special pancake recipe - then these are for you. Ricotta cookies are a family favorite, so we make them in bulk during the holiday season. They're thick and chewy, but not too dense, almost like mini cakes. My friends are skeptical when I tell them that my favorite cookies are made with ricotta cheese. But after the first bite, they taste how it's perfectly incorporated into the recipe.