I suppose it’s been all about easy baking the last couple of weeks. It started with the Fudgy Chocolate Loaf Cake and now these ricotta pancakes. My son was quite excited about these pancakes – he’s been asking me to make some for weeks now and I finally managed to do so. And he loved these! Well, he loves cheese in any form so no wonder he adored the delicate ricotta flavor these have. He said they don’t need any extra syrup or anything else and ate them simple, but while I was taking pictures he insisted to pour some syrup over them and take pictures as it drips off the pancakes. So yea, we’re a family of foodies and love photography as well – I’m not gonna deny it, I love it when he gets involved in some of the things I do and I highly appreciate his critiques or advice. I gotta say he’s really honest when giving me his feedback on a certain dessert and often his remarques start with: “mom, don’t get upset, but this cake needs more sugar” or whatever he doesn’t like with that precise recipe. I know I can count on him and I always make sure he knows how much I appreciate everything he says.
There isn’t much to say about these ricotta pancakes, except the fact that they’re moist and delicate and have a mild cheese flavor. Just a touch of vanilla and lemon zest is everything they need to be perfect. My inspiration for the recipe was The Kitchn.
- 250g ricotta cheese
- 140g all-purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 2 eggs, separated
- 160ml milk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
- 2 tablespoons melted butter
- Syrup for serving
- Mix all the ingredients, except the egg whites, in a food processor and pulse until smooth.
- WHip the eggs whites with a pinch of salt until stiff then fold them into the batter.
- Heat a non-stick pan over medium flame then drop a few spoonfuls of batter on the hot pan (I used a ½ cup measure unit so all the pancakes had the same size).
- Cook on one side until bubbles begin to form on the surface then carefully flip it over with a spatula and fry until golden brown.
- Stack the pancakes on a platter and serve them with fruits and syrup.
Piciul meu ma roaga de cateva saptamani sa-i fac pancakes si in sfarsit m-am conformat rugamintilor lui. Prima reactie cand le-a vazut a fost: “Arata ca niste pancakes cat de cat, presupun ca au si gust de pancakes!”. Am inceput sa rad – el are cele mai bune replici si este probabil si criticul in care am cea mai mare incredere. Mereu isi exprima opinia in mod sincer, cu toate ca orice critica incepe cam asa: “Mami, nu te supara, dar tortul/prajitura/eclerul asta mai are nevoie de putin zahar/vanilie/crema” si tot asa. Si pun pret pe ce zice el, desi stiu ca gustul lui nu se potriveste mereu cu al meu – nu mananca deserturi fara ciocolata si nu-l innebunesc fructele acre. Insa aceste pancakes i-au placut la nebunie – le-a mancat simple, insa cand a fost vorba sa le pozez, a venit sa-mi spuna sa pun sirop peste ele, sa se scurga pe marginea clatitelor ca sa arate cat mai apetisant. Ce sa mai, suntem o familie de foodies si fotografi :)))
- 250g branza ricotta (branza de vaci)
- 140g faina alba
- 1/2 lingurita praf de copt
- 1 praf de sare
- 2 linguri zahar
- 2 oua, separate
- 160ml lapte
- 1/2 lingurita extract de vanilie
- 1 lingurita coaja de lamaie
- 2 linguri unt topit
Mod de preparare:
- Amestecati toate ingredientele, mai putin albusurile, intr-un bol si mixati bine cu un mixer electric.
- Bateti albusurile spuma si incorporati-le in aluat.
- Incingeti o tigaie non-stick pe foc mediu si turnati cateva linguri de aluat in tigaie. Prajiti pe ambele parti pana devin aurii. Eu am folosit 1/2 cana ca masura astfel incat sa obtin clatite egale.
- Sunt numai bune de servit cu sirop, fructe, dulceata sau orice altceva doriti.