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Cooked with LOVE, shared with PLEASURE...

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes.


For the batter:

  • 3 eggs
  • 250 g ricotta  cheese
  • 180 g flour
  • 10 g baking powder
  • a pinch of salt
  • 2 tbsp sugar
  • 420 ml milk
  • 60 ml melted butter
  • zest from 1 lemon
  • powdered sugar for dusting
  • vegetable oil for frying

For the veRRRRy beRRRy sauce:

  • 350 g frozen mixed berries
  • 3 tbsp sugar
  • 50 ml water


  1. Beat the eggs, then stir in the ricotta cheese.  Whisk until smooth and set aside.
  2. In a separate bowl, combine the dry ingredients: flour, baking powder, sugar and salt.  Gradually add milk.
  3. Fold in the ricotta mixture, then add the melted butter and the zest.
  4. Fry the pancakes on each side in vegetable oil until golden brown.
  5. The sauce: in a saucepan, combine the frozen berries, sugar and water.  Bring to boil and simmer over low heat until it thickens (about 7 to 10 minutes).
  6. Serve the pancakes with the berry sauce, dust with powdered sugar.
  7. ENJOY!!! :-)

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