Ricotta and Lemon Pancakes

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Ricotta and Lemon Pancakes

Name: Ricotta and Lemon Pancakes
Prep time: 15 min
Total time: 15 min
Yield: 2 Porções
Ingredients: 1 unit(s) Egg; 1 tablespoon Sugar; 130 g Ricotta Cream; 1/4 cup Milk; to taste Pinch of salt; to taste Zest of half a lemon; to taste Sicilian lemon drops; 50 g Wheat flour; 1/2 tablespoon Yeast

🇧🇷Brazil

•

View in original language

(Português)

15 min(s)

2 servings

Nicole Girardi

@niemcasa

Ingredients
Recipe

Egg1 unit(s)
Sugar1 tablespoon
Ricotta Cream130 g
Milk1/4 cup
Pinch of salt to taste
Zest of half a lemon to taste
Sicilian lemon drops to taste
Wheat flour50 g
Yeast1/2 tablespoon

in a bowl add the egg and sugar. Stir with a fouet until well mixed.
add the ricotta, milk, salt, zest and a few drops of lemon. Stir again.
add the flour and baking powder and stir again until incorporated. Don't stir too much, it can get lumpy, this makes the pancakes fluffier.
let the dough rest for about 15 minutes.
Take a non-stick skillet and lightly grease it with oil using a brush or paper towel. I used coconut oil. Heat over medium/low heat.
put the dough using a ladle. When bubbles start to form on the surface, turn over and cook on the other side.
Serve with fruit, jam, honey, whatever you want!

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Ricotta and Lemon Pancakes

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