Pace

Lemon Ricotta

Serves4
Ingredients ▾
Ingredients×1
  • 2(room temperature)
  • Sauce
  • 50 g(4 tbsp)
  • 200 g(7 oz, room temperature)
  • 1 or 2(if you like the strong lemon flavor, use 2 lemons for the zest)
  • 1 tsp
  • 125 ml(1/2 cup, room temperature)
  • 90 g(3/4 cup)
  • 1+1/4 tsp
  • 1/8 tsp

Steps

0:37

Add sugar gradually

Gradually add the sugar and mix until firm, medium-stiff peaks form. Set aside.

1:03

Whip egg whites with lemon juice

In a large bowl, place 2 egg whites and lemon juice and mix with a hand mixer until white and foamy.

1:18

Mix Ricotta with yolks and milk

In a medium bowl, whisk Ricotta, 2 egg yolks, lemon zest, and milk until well combined. Small lumps are normal.

1:28

Sift in dry ingredients

Sift in the flour, baking powder, and salt and mix until just combined. Do not overmix.

2:47

Fold in some egg whites

Gently incorporate about 1/3 of the whipped egg whites into the Ricotta mixture.

2:55

Fold into remaining whites

Pour the Ricotta mix into the remaining whipped egg whites and gently fold without deflating. Don't worry if not 100% combined.

3:00

Rest the batter

Cover and set aside the batter at room temperature for a few minutes while you prepare the pan.

3:05

Heat and grease the pan

Heat a non-stick pan over medium heat for a few minutes, then grease with butter and absorb the excess with kitchen paper.

3:23

Cook pancakes covered

Pour 1/3 cup of batter per pancake, cover with a lid, lower heat to medium-low and cook 2 1/2-3 minutes until the bottom is golden and bubbles appear on top.

3:52

Flip and finish cooking

Remove the lid, flip the pancakes and cook the other side uncovered for about 2 minutes until golden brown.

4:06

Serve

Serve immediately with fresh fruit and maple syrup.