Pancake Day is almost everyone’s favourite food day. It’s the one day of the year we can all enjoy a host of delicious naughty treats all smothered over a pancake or four, and not feel guilty for doing it. Here’s a recipe we’ll be making this year.
Pancake Day (Tuesday February 13th this year) is one of the most universally loved food days. It’s the one day of the year we can all enjoy a host of delicious naughty treats all smothered over a pancake or four, and not feel guilty for doing it.
Of course, the plan is that you are then supposed to give up the treats for Lent, but we’re not judging if you don’t.
The beauty of pancakes is that almost anything goes with them. There really is no right and wrong when it comes to pancake filling - sweet, savoury, or a brand new combination……take a chance or play it safe……just have fun and enjoy it.
For this recipe we chose a fun, fluffy and citrusy one…
Lemon Ricotta Pancakes
Makes: 12 Pancakes
- 3 large eggs, separated
- 1/4 cup granulated sugar, divided
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons butter, melted and cooled
- 1 cup milk
- Zest from 2 lemons
- 1 tablespoon vanilla extract
- 3/4 cup ricotta cheese
- Preheat oven to 200 degrees.
- In a stand mixer with the whisk attachment, whisk egg whites until they start to bubble like a bubble bath. Sprinkle in 1 tablespoon sugar and continue beating until soft peaks form. Set aside.
- In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In a small bowl, whisk together melted and cooled butter and milk. Then in a large bowl whisk together egg yolks, remaining 3 tablespoons of the sugar, lemon zest, and vanilla. Whisk in half of the milk-butter mixture, then whisk in the remaining milk-butter mixture until smooth.
- Add the flour mixture and stir with a rubber spatula until just combined (do not overmix). Then fold the whipped egg whites into the batter until just combined.
- 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.
- Heat a non-stick skillet to medium heat. Using a 1/2 cup measuring scoop, pour batter on to skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is evenly browned on each side. Repeat with the remaining batter.
- Place pancakes on an oven safe dish and place in oven to keep warm. Serve with your choice of toppings (such as butter, maple syrup, powdered sugar or even lemon curd!).
For this and more great recipes just like it please visit thenovicechefblog.com