Michelin-Star Worthy Lemon Ricotta Pancakes Recipe

Allergens

Eggs, Milk, Wheat

Ingredients

• 1. 1 cup all
• purpose flour 2. 2 large eggs 3. 1 cup ricotta cheese 4. 1 cup milk 5. 2 tablespoons granulated sugar 6. 2 teaspoons baking powder 7. 1/2 teaspoon salt 8. Zest of one lemon 9. Juice of half a lemon 10. Canola oil for frying 11. Orange blossom water 12. Fresh berries (blueberries, raspberries, and strawberries)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and lemon zest.
2. In another bowl, combine the eggs, milk, granulated sugar, lemon juice, and ricotta cheese. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non stick frying pan or griddle over medium heat and add a small amount of canola oil.
5. Pour 1/4 cup of batter per pancake onto the hot surface, cooking in batches if necessary.
6. Cook until bubbles appear on the surface of the pancakes and the edges start to firm up, about 2 3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
7. To prepare the orange blossom syrup, combine equal parts water and granulated sugar in a saucepan over medium heat. Add a few drops of orange blossom water and simmer until sugar is dissolved. Remove from heat and set aside.
8. Stack the cooked pancakes and drizzle with the orange blossom syrup. Top with fresh berries for added flavor and visual appeal.

Chef’s Insight

The secret to perfect pancakes is finding the right balance between wet and dry ingredients. Don't overmix the batter, as this can make the pancakes tough.

Notes

Adjust the orange blossom water to your taste preference for a more intense or subtle aroma.