These ricotta pancakes are a classy breakfast or dessert dish for Christmas or in the cherry season. Pancakes might not have the name of being a dish that you can present with style, but these ricotta pancakes lemon won’t embarrass you. We loved them and they looked divine on the breakfast table.
The ricotta together with the whipped egg white makes for fluffy pancakes. Add some lemon peel and the pancakes are simply delicious. The warm cherries give the dish style and even more flavor. The recipe for lemon ricotta pancakes is from the magazine Boodschappen.
Followed the recipe completely. The only change was that I prepared the pancakes on the stove and not in a gourmet (raclette) set.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Ricotta Pancakes Recipe with Cherries
Allergies: wheat, gluten, cherries, egg, citrus, dairy, sugar, peanuts.
250 grams ricotta cheese
125 ml milk
2 eggs, divided
Peel from 1 lemon
100 grams flour
1 teaspoon baking powder
1 jar of cherries on syrup
Mix ricotta, milk, egg yolks and lemon peel. Whisk the egg whites until stiff. Whisk flour, baking powder and a bit of salt through the ricotta mixture. Fold the stiffened egg whites through it.
Heat the oil in a pan and bake pancakes from the batter.
Heat the cherries in syrup in a saucepan. Stack the pancakes, sprinkle powdered sugar on them and pour some cherries with syrup over it.
- Recipe source is the Boodschappen magazine number 12 2018.
- Enough for 12 pancakes.
- The cherries can also be served cold.
- You can also make these during the gourmetten (on a raclette set).