Lemon Ricotta Pancakes

Von Recipes by Carina · 25 Min.

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Zubereitung

1. Drain the ricotta well, then put it in a medium bowl.
2. Whisk in the eggs, milk and lemon zest until combined.
3. In a smaller bowl, whisk the flour, baking powder, sugar and salt until no lumps remain.
4. Pour the dry ingredients into the wet and fold gently until no dry flour is visible; small lumps are fine.
5. Heat a medium frying pan or griddle over medium-low heat. When hot, add 1/2 tsp butter.
6. Pour in 1/3 cup of batter and cook for about 3 minutes, until bubbles pop in the middle and the edges look set.
7. Flip and cook a few more minutes. The pancake is done when the centre springs back when pressed; if it sinks, cook a little longer.
8. Repeat with butter and batter until used up (about 8 pancakes). Serve stacked and dusted generously with powdered sugar.

Zusammengefasst aus dem Video von Recipes by Carina. Schau es dir für die Details an.

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