Ricotta and lemon pancakes with strawberries

breakfast desserts
Total: 30 min. | Active: 30 min.
vegetarian

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.

Sarah - Fragola & Limone

Ingredients

for 4 person

Batter
220 g white flour
1 pinch salt
50 g sugar
1 tsp baking powder
½ tsp sodium bicarbonate
2 dl full-cream milk
200 g ricotta
20 g butter, liquide, refroidi
3  eggs
1  organic lemon *-*
  clarified butter, for frying
Pancakes
  clarified butter, for frying
Toppings
500 g strawberries, cut into pieces
1 dl maple syrup

How it's done

Batter

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.

Pancakes

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.

Toppings

Plate up the pancakes with strawberries, drizzle with maple syrup.

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