The vibrant citrus fruits perfectly match the lovely custardy texture, pleasant milky flavor, and extremely fluffy citrus ricotta pancakes. Sweet, light, and fluffy, citrus ricotta pancakes are grilled to a golden brown and have a delightful lemon freshness. Ideal for the morning!
These ricotta pancakes have a custardy texture, a delicious milky flavor, and additional fluff. These lemon ricotta pancakes will add some color to your breakfast table!
Ingredients for making Citrus Ricotta Pancakes
- For citrus syrup
- You should have roughly 1 cup (250 ml) of freshly squeezed mixed citrus fruit juice (½ grapefruit + ½ orange  + 1 lemon).
- Half a cup of powdered sugar.
- For the ricotta pancakes
- All-purpose flour, one cup.
- A teaspoon of baking powder.
- One tablespoon of powdered sugar.
- Use a pinch of fine salt.
- One cup of ricotta cheese.
- Half a cup of milk.
- Two eggs.
- One tablespoon of finely grated citrus fruit zest.
- Pure vanilla extract, 1 tsp.
- For garnishing.
- One pink grapefruit.
- Four mandarins or two oranges.
- One lemon.
Instructions for making Citrus Ricotta Pancakes:
Get the pancake batter ready by:
- Combine the flour, baking powder, sugar, and salt in a big bowl and whisk to combine.
- In a another bowl, whisk together the egg yolks, milk, ricotta, vanilla, and zest from the citrus fruit.
- Pour the ricotta mixture over the dry ingredients and stir gently, using a spatula, until just combined.
- Beat the egg whites until firm using a hand mixer or a stand mixer with the whisk attachment.
- Lighten the pancake batter by whisking a scoop of the egg whites into it with a spatula.
- Then, add the remaining whites and fold carefully until there are no more white streaks.
Heat the citrus syrup:
- In a small saucepan, combine the sugar and the juice of the citrus fruits. Bring to a boil over medium-high heat.
- Reduce the heat and simmer until the citrus has thickened to the consistency of maple syrup, about 8 to 10 minutes.
- Before serving, transfer to a glass bottle or serving cup and set aside.
Cook the pancakes:Â
- Heat a sizable griddle pan or nonstick skillet over medium heat.
- Apply a small amount of cooking spray to the cooking surface.
- Pour batter into a 1/3 cup measuring device onto the hot pan or griddle.
- Cook the pancakes for approximately 4 minutes, or until they are golden on the bottom and a few bubbles are visible.
- After flipping, cook for a further three to four minutes, or until the pancakes are cooked through, golden, and puffed.
- Continue cooking all of the pancakes. If preferred, transfer the cooked pancakes to a baking sheet and keep them warm in a low oven until they are ready to serve.
Serving:
- Place the pancakes on plates for serving.
- Garnish with citrus fruit slices. Pour over a generous amount of citrus syrup and serve right away.
Storage Tips:
For up to three days, the cooked pancakes can be stored in the refrigerator in an airtight container. Place the pancakes on a baking sheet and reheat them for 8 to 10 minutes at 300°F in a preheated oven.
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