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