These pancakes have a super soft, slightly light texture thanks to the ricotta cheese mixed in, with a fresh touch from lime zest that keeps them from tasting too sweet or cloying. Perfect for a weekend brunch that feels special but is super easy to make at home.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams medium-protein all-purpose flour
- 200 grams ricotta cheese
- 3 eggs, separated into whites and yolks
- 120 ml full-cream milk
- 40 grams granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 lime lime zest, grated
- 1 tbsp lime juice
- to taste unsalted butter, for cooking
- to taste honey or maple syrup, for serving
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👩🍳 Instructions
- 1 Mix the flour, baking powder, and salt in one bowl, whisk until well combined, then set aside.
- 2 In another bowl, whisk the egg yolks, ricotta cheese, milk, sugar, grated lime zest, and lime juice until well combined and slightly smooth.
- 3 Pour the wet mixture into the flour mixture, stir gently with a spatula until just combined (don't overmix so the pancakes stay soft).
- 4 In a separate clean, dry bowl, beat the egg whites with a mixer until soft peaks form (stiff but still slightly drooping at the tips).
- 5 Gradually fold the beaten egg whites into the flour batter, gently folding with a spatula so the air doesn't escape.
- 6 Heat a nonstick pan over low heat and grease lightly with unsalted butter.
- 7 Pour one ladle of batter into the pan, cook over low heat until small bubbles appear on the surface, about 2-3 minutes.
- 8 Carefully flip the pancake using a wide spatula, cook the other side for about 1-2 minutes until cooked through and golden brown.
- 9 Remove from the pan, stack the pancakes on a serving plate, drizzle with honey or maple syrup, and add a bit more grated lime zest on top before serving warm.
💡 Tips
• Make sure the bowl and whisk used for beating the egg whites are completely free of grease so they can whip up to maximum volume.
• Cook over low heat so the inside of the pancakes cooks through completely without burning the outside.
• Don't overmix the batter so the gluten doesn't develop too much, keeping the pancakes tender.
• You can substitute lemon zest if you're not a fan of a too-strong lime aroma.
📊 Nutrition Facts / serving
290
Calories (kcal)
11 g
Protein
10 g
Fat
38 g
Carbs
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