Lemon Ricotta Pancake Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 10 minutes plus 15 minutes resting time
Cooking time: 5-6 minutes per batch
Makes 6-8 super fluffy pancakes
Ingredients Needed
- 300g/10.6ozs ricotta
- 180ml/6flozs milk
- 4 eggs, separated
- 1 tablespoon finely grated lemon zest
- 150g/5.3ozs plain all purpose flour
- 2 teaspoons baking powder
- 30g/1oz caster sugar
- 25g/1oz butter for frying
- Non stick oil spray
- Lemon juice and powdered sugar to serve
Step-By-Step Instructions
Step 1 WHISK - In a large bowl, whisk the ricotta, milk and egg yolks together until smooth. Whisk in lemon zest. In another bowl whisk the flour and baking powder together and fold into the batter until smooth and there are no lumps. Set aside for 15 minutes at room temperature.
Step 2 EGG WHITES - In a clean mixer bowl add the egg whites and start whisking. When soft peaks form add the sugar and whisk until glossy and stiff peaks. Add into the ricotta batter in two lots folding in gently so as not to deflate the mixture. Ensure there are no streaks of egg white.
Step 3 COOK - Have a tray ready for your pancakes. Heat a large non stick pan on medium heat. Grease the inside of crumpet rings with non stick oil spray and place in the pan an inch apart (you may need to do this in batches). Add 1/2 teaspoon of butter inside each crumpet ring brushing the pan with a silicon brush to spread it out. Pour in a 1/3 cup scoop of batter into the ring - I found that bubbles didn't appear very much but after 2-3 minutes remove the ring with tongs and it should slide right off. Carefully turn over cook until the other side is light golden colour and the pancake is cooked through (around 2-3 minutes). Place cooked pancakes on the tray and repeat with remaining batter.
Step 4 SERVE - Serve with lemon juice and powdered sugar, blueberry jam, fruit compote or maple syrup.
Substitution notes:
You can sub the lemon with other citrus too like grapefruit, orange or lime.
Personal Note
These past few weeks have been like treading water as my father is heading towards the end of his life. We are comforted by the fact that he has had a great life and like in life, he is actually departing it in his own style, on his terms. He is in Singapore at home with my sister and mother who take care and provide anything that he wants or needs. All he wants is routine and to sleep. He gets up at 4am for his breakfast, lunch at 9am and then dinner at 4pm. After this he goes to bed.
The littlest member of the family and the one that is holding the family's sanity together is my sister Blythe's Maltese dog Mimi. She was actually born in Ireland and what was really lovely was that my parents chose her because of her resemblance to my beloved Mochi. She was named after my sister's favourite London restaurant MiMi Mei Fair and tiny Mimi is an absolute delight. She scurries from person to person giving kisses and affection and provides the perfect distraction in the depths of grief.
So tell me Dear Reader, have you ever tried ricotta pancakes? Do you have a favourite pancake topping?
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