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Ricotta and Lemon Pancakes
🇧🇷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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