This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Hazelnut-Lemon-Ricotta Pancakes
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- #104188
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 lemons, grated zest of
1/3 cup sugar
1 cup flour
1/2 cup finely ground toasted hazelnuts
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup milk
3 tablespoons melted butter
2 eggs, separated
1 teaspoon vanilla extract
1 cup ricotta cheese, strained of any liquid
directions
The day before, rub together the lemon zest and sugar in a bowl. Cover.
Mix the flour, lemon sugar, hazelnuts, baking powder, baking soda and salt.
In another bowl, whisk the milk, butter, egg yolks, vanilla and ricotta. Fold this into the dry ingredients. Whip the egg whites just until stiff, then fold them into the batter.
Heat a pancake griddle. Lightly coat the surface with butter, then use a 1/4 cup measure to scoop the batter. Cook until the pancakes appear dry around the edges, about 3 minutes, then flip them and cook for another minute or two. Serve with honey.
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nutrition data
Nutritional data has not been calculated yet.
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