Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Lemon-Ricotta Pancakes are a delightful twist on traditional pancakes, adding a burst of citrus flavor and a creamy texture from the ricotta cheese. These pancakes are light, fluffy, and perfect for a leisurely weekend breakfast or brunch.

History

The combination of lemon and ricotta in pancakes is a popular Italian-inspired flavor profile that has been enjoyed for generations. The tangy lemon zest adds a refreshing brightness to the pancakes, while the ricotta cheese adds a rich and creamy texture.

Ingredients

1.5 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking soda
0.5 tsp salt
1.5 cups buttermilk
2 large eggs, separated
1 tbsp grated lemon peel
0.33 cup part-skim ricotta cheese
salad oil

How to prepare

In a large bowl, combine flour, sugar, baking soda, and salt.
In a medium bowl, whisk together buttermilk, egg yolks, and lemon peel until well blended.
Gently stir the buttermilk mixture into the flour mixture until evenly moistened.
Carefully fold in the ricotta cheese.
Using a mixer on high speed, beat the egg whites until soft peaks form.
Gently fold the beaten egg whites into the batter until incorporated.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°F or 177°C).
Once hot, lightly coat the griddle with oil and adjust the heat to maintain the temperature.
Drop the batter onto the griddle in 0.5 cup portions and cook until the pancakes are browned on the bottom and the edges begin to look dry, approximately 2 minutes.
Using a wide spatula, carefully flip the pancakes and brown the other sides for 1.5 to 2 minutes longer.
Add more oil to the pan as needed to cook the remaining pancakes.
Serve the pancakes as they are cooked, or keep them warm in a single layer on baking sheets in a 200°F (93°C) oven for up to 15 minutes.
This recipe makes about 8 pancakes.

Variations

Add blueberries or raspberries to the batter for a fruity twist.
Substitute orange zest for the lemon zest for a different citrus flavor.
Top the pancakes with a lemon glaze made from powdered sugar and lemon juice for an extra burst of lemon flavor.

Cooking Tips & Tricks

Be sure to beat the egg whites until soft peaks form before folding them into the batter. This will help create light and fluffy pancakes.

- Use a nonstick griddle or frying pan to ensure that the pancakes cook evenly and don't stick to the surface.

- Adjust the heat as needed to maintain a consistent temperature while cooking the pancakes.

- Serve the pancakes immediately after cooking, or keep them warm in a low oven until ready to serve.

Serving Suggestions

Serve Lemon-Ricotta Pancakes with a dollop of whipped cream, a drizzle of maple syrup, and fresh berries on the side for a delicious and indulgent breakfast treat.

Cooking Techniques

Folding in the beaten egg whites gently will help keep the pancakes light and fluffy.

- Cooking the pancakes on a nonstick surface will ensure they cook evenly and don't stick.

Ingredient Substitutions

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

- You can use whole milk ricotta cheese instead of part-skim for a richer texture.

Make Ahead Tips

You can prepare the batter for Lemon-Ricotta Pancakes ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the pancakes.

Presentation Ideas

Stack the pancakes on a plate and dust them with powdered sugar for a simple and elegant presentation. Garnish with fresh lemon slices and mint leaves for a pop of color.

Pairing Recommendations

Serve Lemon-Ricotta Pancakes with a side of crispy bacon or sausage links for a savory contrast to the sweet and tangy pancakes. A hot cup of coffee or freshly squeezed orange juice would also be a perfect accompaniment.

Storage and Reheating Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Lemon-Ricotta Pancakes contains approximately 220 calories.

Carbohydrates

Each serving of Lemon-Ricotta Pancakes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lemon-Ricotta Pancakes contains approximately 6 grams of fat.

Proteins

Each serving of Lemon-Ricotta Pancakes contains approximately 8 grams of protein.

Vitamins and minerals

Lemon-Ricotta Pancakes are a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (ricotta cheese) and eggs.

Summary

Lemon-Ricotta Pancakes are a balanced breakfast option, providing a good mix of carbohydrates, fats, and proteins. They also offer essential vitamins and minerals, making them a nutritious choice for starting your day.

Summary

Lemon-Ricotta Pancakes are a delicious and unique twist on traditional pancakes, combining the bright flavor of lemon with the creamy richness of ricotta cheese. These pancakes are easy to make and perfect for a special breakfast or brunch. Enjoy them with your favorite toppings and a hot cup of coffee for a delightful start to your day.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lemon-Ricotta Pancakes. It was a warm summer day, and I was visiting my dear friend Margaret who lived in a quaint little cottage by the sea. Margaret was known for her exquisite culinary skills, and I always admired the way she effortlessly whipped up delicious meals in her charming kitchen.

On this particular day, Margaret invited me over for brunch, promising to make me her famous Lemon-Ricotta Pancakes. As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of freshly squeezed lemons and creamy ricotta cheese. Margaret handed me a glass of freshly squeezed lemonade and told me she had a surprise for me.

She pulled out a worn recipe card from a battered old recipe box and placed it in front of me. "This is my secret recipe for Lemon-Ricotta Pancakes," she said with a twinkle in her eye. "I learned it from an old Italian chef who used to work at a little cafe in Rome. It's been in my family for generations, and now I'm passing it on to you."

I felt honored and excited to learn the secret behind Margaret's delicious pancakes. She guided me through the recipe, showing me how to mix the creamy ricotta cheese with the tangy lemon zest and juice until the batter was light and fluffy. She then poured the batter onto a sizzling hot griddle and cooked the pancakes until they were golden brown and perfectly cooked.

As we sat down to enjoy our brunch, I took my first bite of the Lemon-Ricotta Pancakes, and I was instantly transported to a sunny café in Rome. The pancakes were light and airy, with a delicate lemon flavor that danced on my taste buds. I savored each bite, feeling grateful for Margaret's generosity in sharing this family recipe with me.

From that day on, Lemon-Ricotta Pancakes became a staple in my own kitchen. I would make them for special occasions, lazy Sunday mornings, or just whenever I needed a taste of Italy in my own home. Each time I cooked them, I would think of Margaret and the special bond we shared over a love of good food and cherished family recipes.

Over the years, I continued to perfect the recipe, adding my own little twists and tweaks to make it my own. I experimented with different toppings, from fresh berries and whipped cream to a drizzle of honey or a dollop of tangy lemon curd. Each variation brought a new dimension to the classic dish, but the heart of the recipe always remained the same.

As I grew older, I passed the recipe on to my own children and grandchildren, hoping to create the same sense of joy and connection that Margaret had given me. I taught them the importance of taking the time to prepare a meal with love and care, using fresh ingredients and timeless techniques passed down through the generations.

And so, the legacy of the Lemon-Ricotta Pancakes lives on in my family, a reminder of the power of food to bring people together and create lasting memories. As I sit here now, reminiscing about that fateful day in Margaret's kitchen, I can't help but smile at the thought of all the happy moments shared over a simple stack of pancakes.