Hello there!
Even before the pandemic hit us all, I really didn’t go out much; but lately I’ve spent increasingly more time at home, even here in Romania, despite not us being on full lockdown (..yet). When I DO go outside it’s usually for 3 reasons: work, groceries and brunch. I love me some brunch! It’s sort a staple in my weekend routine and the highlight of my week, I won’t lie.
I had the pleasure of trying out two great places here in Bucharest: Frudisiac and B4Market. They both serve amazing Ricotta Pancakes! I had never tried it prior to that and I was pleasantly surprised. I liked them so much that I started experimenting at home in the quest of the “perfect recipe”… I don’t know if this recipe is perfect but it sure is good xD
These pancakes go well with any kind of topping: maple syrup, salted caramel, fruits, Nutella, etc..
For this recipe I topped the pancakes with a ricotta and mint whipped cream. I suggest making the cream first and then the pancakes: it needs to be left to cool in the freezer up until serving time to ensure it stays firm.
Without further ado, here are the ingredients and the recipe.
Bon appetit!
Ricotta and Lemon Pancakes
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes30
minutesThe fluffiest ricotta pancakes with a rich ricotta, lemon and mint cream.
Ingredients
- Pancakes
125g Ricotta cheese
100ml Milk
1 Egg
75g Flour
30g Sugar
½ bag Baking powder
1 teaspoon Salt
1 tablespoon fresh squeezed Lemon juice
1 Lemon (zest)
2 tablespoons Butter
- Topping
125g Heavy cream
125g Ricotta cheese
½ tablespoon Honey
½ teaspoon Vanilla extract
½ tablespoon fresh squeezed Lemon juice
1 Lemon (zest)
1 tablespoon Mint leaves (chopped)
1 teaspoon Pistacchio (crushed), optional
Directions
- Topping
- Place the heavy cream in the freezer for 20 minutes.
- Add heavy cream, honey, mint, and vanilla extract to bowl.
- Beat to thick consistency using an electric mixer.
- Gently fold in the ricotta and lemon juice.
- Chill in the freezer until ready to use.
- Pancakes
- Separate the egg yolk from the white.
- In a bowl, whisk the yolk and the sugar.
- Add in the ricotta cheese, milk, vanilla, lemon juice and zest.
- In another bowl mix the flour, baking powder and salt.
- Gradually incorporate the dry mix into the wet mix. Do not over mix.
- Beat the egg white until firm. Slowly fold in the mix.
- Heat up a frying pan. Add a tablespoon of butter. Pour a scoop of pancake batter.
- Flip the pancake once the bubbles start to pop and leave little holes.
- Serve with the topping cream and crushed pistachios (optional).
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