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These pancakes literally melt in the mouth. They are still a little moist and wonderfully fluffy, and the hint of lemon gives them an extra dimension. What's more, they are incredibly easy to make. While most recipes require you to separate the egg whites from the yolks in order to beat them until stiff, this is not necessary here. Ricotta makes for incredibly light and fluffy pancakes. They taste great in spring with strawberries or blueberries and will soon become a firm favourite in your home.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, salt, sugar, baking powder and baking soda in a bowl. Mix the milk with all the other ingredients up to and including the lemon zest and juice, pour into the flour, mix until the batter is smooth.
Heat a little clarified butter in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Cook for approx. 1½ mins. until the underside separates from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Repeat these steps with the remainder of the batter.
Plate up the pancakes with strawberries, drizzle with maple syrup.
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