250g
2piece
120ml
2tbsp
zest only1piece
150g
2tsp
1pinch
30g
150g
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 120ml | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1piece | zest only | — | |
| 6 | | 150g | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 1pinch | — | — | |
| 9 | | 30g | — | — | |
| 10 | | 150g | — | — | |
| 11 | | 4tbsp | — | — |
Put the ricotta in the large mixing bowl.
Ricotta · 250 g
Crack in the eggs.
Egg · 2 piecePour in the milk.
Whole milk · 120 mlAdd the sugar and whisk until smooth.
Caster sugar · 2 tbsp
Lay the lemon on the chopping board.
Lemon · 1 piece
Put the flour in the mixing bowl.
Plain flour · 150 g
Add the baking powder.
Baking powder · 2 tspAdd a pinch of salt and stir with the fork.
Salt · 1 pinch
Tip the flour into the ricotta mixture and fold together with the spatula until just combined; a few lumps are fine.
Put a little of the butter in the large frying pan.
Unsalted butter · 10 g
Melt it over a medium heat until foaming.
Drop in 4 heaped tablespoons of batter, spaced apart, and spread each a little.
Cook for about 2½ minutes, until golden underneath and a few bubbles show on top.
Turn them with the spatula and cook for about 2 minutes more, until golden and cooked through.
Lift onto a plate and cover with a clean tea towel.
Add a little more butter to the pan.
Unsalted butter · 20 gCook the rest of the batter the same way, 4 pancakes at a time, about 12 pancakes in 3 rounds, adding a little of the butter before each round.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 g | | Put the ricotta in the large mixing bowl.⏱ 10sResultRicotta |
| 2 | 2 piece | | Crack in the eggs.⏱ 20sResultRicotta and eggs |
| 3 | 120 ml | | Pour in the milk.⏱ 10sResultRicotta, eggs and milk |
| 4 | 2 tbsp | | Add the sugar and whisk until smooth.⏱ 1 minResultRicotta batter base |
| 5 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 6 | Lemonstep 5 |  | Finely grate the zest into the bowl.⏱ 40sResultLemony ricotta base |
| 7 | 150 g | | Put the flour in the mixing bowl.⏱ 10sResultMeasured plain flour |
| 8 | 2 tsp | | Add the baking powder.⏱ 5sResultFlour and baking powder |
| 9 | 1 pinch | | Add a pinch of salt and stir with the fork.⏱ 20sResultPancake dry mix |
| 10 | Pancake dry mixstep 9 | | Tip the flour into the ricotta mixture and fold together with the spatula until just combined; a few lumps are fine.⏱ 40sResultRicotta pancake batterused in step 13 |
| 11 | 10 g | | Put a little of the butter in the large frying pan.⏱ 5sResultUnsalted butter |
| 12 | — | | Melt it over a medium heat until foaming.⏱ 1 minResultMelted butter |
| 13 | Ricotta pancake batterstep 10 | | Drop in 4 heaped tablespoons of batter, spaced apart, and spread each a little.⏱ 30sResultFirst pancakes cookingused in step 18 |
| 14 | — | | Cook for about 2½ minutes, until golden underneath and a few bubbles show on top.⏱ 2 min 30sResultFirst pancakes browned underneath |
| 15 | — | | Turn them with the spatula and cook for about 2 minutes more, until golden and cooked through.⏱ 2 minResultFirst ricotta pancakes |
| 16 | First ricotta pancakesstep 15 | | Lift onto a plate and cover with a clean tea towel.⏱ 15sResultFirst ricotta pancakes |
| 17 | 20 g | | Add a little more butter to the pan.⏱ 5sResultUnsalted butter |
| 18 | Remaining batterstep 13 | | Cook the rest of the batter the same way, 4 pancakes at a time, about 12 pancakes in 3 rounds, adding a little of the butter before each round.⏱ 10 minResultLast ricotta pancakes |
| Unsalted butterstep 17 | |||
| Total Time | 21 min | ||
| Nutrient | per serving |
|---|---|
| 439kcal | |
| 15g | |
| 18g | |
| 11g | |
| 55g | |
| 20g | |
| 3g | |
| 397mg |
Light, soft ricotta and lemon pancakes with blueberries and maple syrup.
What you’ll doYou will whisk ricotta, eggs, milk, sugar and lemon zest, fold in flour and baking powder, and cook the batter in rounds of four in butter.
