Recipe Ricotta Pancakes

Try these Italien inspired Ricotta Pancakes with fresh lemon curd. And maybe tell me, what you would suggest to drink with these?

Ingredients

• 250g ricotta cheese
• 125g all-purpose flour
• 1/2 tsp baking powder
• 1 1/2 tbsp granulated sugar
• 1/4 tsp fine salt
• 175ml milk (not nonfat)
• 2 large eggs, separated
• 1/2 tsp vanilla extract
• Butter, for cooking

Directions

1. If your ricotta contains a lot of liquid, set it in a fine mesh strainer to drain off excess liquid for about 30 minutes. If your ricotta seems fairly dry and compact, you can skip this step.

2. Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

3. Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

4. Heat a pan or griddle over medium-high heat. Melt a little butter on the pan, just enough to coat the surface. Pour a little batter onto the hot pan or griddle. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook until golden. Repeat with the remaining batter. Serve immediately with lemon curd.

Lemon Curd

Ingredients

• 85g unsalted butter, softened at room temperature
• 200g granulated sugar
• 2 large eggs
• 2 large egg yolks
• 150ml fresh lemon juice
• 1 tsp grated lemon zest

Directions

1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 more minute. Mix in the lemon juice. 

2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, and reaches 77°C. Don’t let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to jars. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

Author: Camilla Hilbrands

Camilla formed the company At Work A/S in 1992 at the age of 20 and has been active as a wellbeing expert ever since. She has followed and been involved in creating the development within health and wellbeing in the workplace from its modest beginnings at the start of the 1990s, and she has, among other things, been an expert at National Centre for Workplace Health Promotion (Nationalt Center for Sundhedsfremme på Arbejdspladsen). Camilla is an experienced leader, teacher and speaker and spends most of her time developing and arranging courses and concepts that aim at increased wellbeing for individuals and groups. Creativity, honesty and social intelligence are Camilla’s strong points, and in addition to this she is known for her passion for and book about pancakes. Her focus is basically resource-oriented and innovative and her tal and workshops are based on the most recent research in the fields of positive psychology, neuroscience and behavioural science. Camilla is an informal and humorous speaker, and with her solid professional background she always leaves her audience with aha moments and specific tools they can use straight away. Camilla is an active participant and networker at various conferences, including TED conferences, and in addition to this she has been enrolled as a member of Richard Branson’s “Change Makers and Rule Breakers”, and she is a strong supporter of the motto: Be the change you wish to see in the world. View all posts by Camilla Hilbrands