Wednesday, June 12, 2013

#141 Lemon Ricotta Pancakes

I have a really good pancake recipe, but I am always looking for more. When I found this, I was curious! Lemon Ricotta Pancake sounds fancy, so I had to try this recipe. I like Ricotta cheese, it was my first time to try to make something with it,  we bought a small tub from the store, it's flavor is bland almost, with just a little hint of sweetness, but soft and just pleasant that I'm sure it will go well with anything sweet, breads, maybe even great on a pizza! This pancake recipe is not low in fat and  calories, but it is worth it. It's delicious! Although I wouldn't make it every morning, I plan to make it atleast twice a month, it's too good to forget. The refreshing taste of the lemons, and the moist the ricotta cheese brings are just perfect! So fluffy! We loved it!
Yield: about 16 medium sized pancakes


5 tablespoons unsalted butter, plus more for coating the frying pan and serving
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Powdered sugar, fruit, or maple syrup, for serving (optional)

  1. Place butter small saucepan over medium-low heat, stirring occasionally until butter has melted, add the milk; remove from heat and let cool slightly.
  2. In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
  3. Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. 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 over mix); set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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. Serve immediately with powdered sugar, fruit, butter, or maple syrup. 
Recipe adapted from here

Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian whey cheese made from sheep (or cow, goat, or Italian buffalo) milk whey left over from the production of cheese. Learn more from here. 

Let me share  David Lebovitz's recipe for home-made ricotta cheese that I found here. Looks uncomplicated! :) Will make this soon too.
Yield: Makes 2 cups.

2 quarts whole milk
1 cup plain whole-milk yogurt
Optional: 1/2 cup heavy cream
2 teaspoons white vinegar
1 teaspoon salt

  1. In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
  2. Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
  3. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

We didn't need to use maple syrup, just a sprinkle  of powdered sugar on top. (^^,)

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