Ricotta pancakes are delicious and very easy to prepare. Just put all the ingredients in a bowl and mix. I flavored the pancakes with grated lemon zest, A FRAGRANCE. They are different from the usual pancakes, inside they are very soft, the ricotta makes these pancakes very delicate and tasty. Come with me and let’s start cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 30 pancakes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
These quantities make about 30 pancakes. If you want, you can halve the quantities.
- 4 cups cups All-purpose Flour
- 14 oz oz ricotta
- 1/2 cup cup granulated sugar
- 4 medium eggs (Or 3 large)
- 1 packet Baking powder
- grated zest of one lemon
- 1 pinch salt
- 4 cups cups peanut oil
Steps
In a large bowl, pour the flour, the baking powder, the sugar and ricotta and mix with a fork.
Add the pinch of salt, the zest of one lemon, the eggs and mix well until you create a sticky dough.
Heat up the peanut oil in a high-edge pan, create balls with the help of two spoons and slowly drop them into the hot oil.
It will take about 3/5 minutes of cooking, remember to turn halfway through cooking.
I always recommend testing with one pancake to determine the exact cooking time.
You just need to cook 2/3 balls and take the time; if inside they are spongy and not sticky, they are ready
Place the pancakes on a sheet of absorbent paper, let cool and sprinkle with powdered sugar.
