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, an incredible aroma! They are different from the usual pancakes: inside they remain very soft, the ricotta makes these treats very delicate and tasty. Come with me and let’s start cooking!
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 30 pancakes
- Cooking methods: Frying, Stove
- Cuisine: Italian
Ingredients for Ricotta Pancakes
These amounts are for about 30 pancakes. If you want, you can halve the doses.
- 4 cups All-purpose flour
- 2 cups ricotta
- 1/2 cup granulated sugar
- 4 medium eggs (Or 3 large)
- 1 packet baking powder
- grated zest of one lemon
- 1 pinch salt
- 1 quart peanut oil
Steps for Ricotta Pancakes
In a bowl, beat the eggs with the sugar. Also add the ricotta, a pinch of salt, and the grated lemon zest, stirring carefully to mix everything well. At this point, gradually add the flour and the baking powder previously sifted. Don’t worry if the dough seems very sticky: this is absolutely normal and it’s the secret to getting very soft pancakes after cooking.
Heat the peanut oil in a high-edged pan. Create balls using two spoons and slowly drop them into the hot oil. It will take approximately 3-5 minutes of cooking time; remember to turn the pancakes halfway through to brown them evenly.
I always recommend testing with a single pancake to determine the exact cooking time: simply cook 2 or 3 balls and time them. If they are spongy and not sticky inside, they are ready to be drained.
Once cooked, place the ricotta pancakes on a sheet of paper towel to remove excess oil.
At this point, you can choose how to decorate them: if you prefer to roll them in granulated sugar, do it immediately after draining, so that the heat will make it perfectly adhere to the surface. If you prefer powdered sugar, let the pancakes cool completely and then sprinkle them generously.
Thank you for cooking with me. See you at the next culinary adventure and thank you always for the trust you have shown me over all these years.
Tips
The oil should be hot but not too boiling, otherwise the pancakes remain raw inside. If they darken immediately, lower the heat or move the pan off the fire.
If you don’t have a thermometer, use the toothpick trick: dip it into the oil and if it sizzles, the temperature is right.
If you notice any foam, the temperature is too low. Remove it with a skimmer and wait for the oil to return to temperature before continuing.
Fry few pieces at a time to get dry and golden pancakes.
