/ / Recipe Pancakes with lemon and ricotta

Recipe Pancakes with lemon and ricotta

  • Large eggs - 6 pieces (divided into proteins and yolks)
  • Butter - 1/4 cup
  • Extract of vanilla - 1 teaspoon
  • Flour - 1/2 cup
  • Baking powder - 1 teaspoon
  • Sugar - 1/4 cup
  • Salt - 1/2 teaspoonfuls
  • Lemon peel - 2 pieces
  • Poppy - 1 st. a spoon
  • Maple syrup - - To taste
  • Berries for garnish - - To taste

Beat egg whites in a bowl electricA mixer. In a large bowl, whisk together the ricotta cheese, butter, egg yolks and vanillin. In a small bowl, mix together the flour, baking powder, sugar, salt, lemon zest and poppy seeds. Using a rubber spatula, mix the flour mixture and the egg-cheese mixture. Put some of the egg whites in the dough and mix. Add the remaining egg whites. Melt butter in a large frying pan over a large fire, then reduce the heat to medium. Pour 1/4 cup of dough for each pancake into the pan. Fry until golden brown, about 2 minutes. Turn over and continue frying on the other side until the pancake becomes light brown. Put it on a dish and keep warm until all the pancakes are ready. Serve pancakes with maple syrup and berries.

Servings: 16

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