Lemon Ricotta Pancakes

You are here:

Print to PDF

[X]

Print recipe

Lemon Ricotta Pancakes

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

9 piece(s)

Lemon Ricotta Pancakes

4 eggs, Separated
1 tablespoons sugar
1/2 lemon, Zest thinly peeled with a vegetable peeler, no white pith
220 grams Ricotta or cottage cheese
3 tablespoons freshly squeezed lemon juice, From 1 medium lemon
130 grams full cream milk
160 grams plain flour
1 teaspoons baking powder
1 pinches salt
Butter, For the pan

Add to shopping list

6

30min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Children food Vegetarian Nut free Breakfast Brunch Easy Low budget Quick Dessert Father's Day Mother's Day Frying

Recipe's preparation

Lemon Ricotta Pancakes

Separate the 4 eggs into a ramekin, then set aside in 2 bowls.

Add the 1Tbs sugar & thinly peeled zest of 1/2 lemon into Thermomix bowl. Mill 10sec / speed 9. Scrape down & repeat. (Tip: pat the zest dry on pepper towel before adding to the bowl).

Add the 4 egg yolks, 3Tbs lemon juice, 220g ricotta or cottage cheese, 130g milk and combine 10sec / speed 5.

Add the 160g plain flour & 1tsp baking powder and combine 10sec / speed 4.

Set batter aside then clean & dry mixing bowl, ensuring no trace of fat or water is left (do the 'flick' after drying - speed 9 for 2sec then wipe dry again) OR switch to your 2nd Thermomix bowl.

Insert butterfly whisk then add the 4 egg whites & pinch of salt. Whip 2mins / speed 4 until stiff.

Gently fold the beaten egg whites into the reserved batter, being careful not to deflate the mixture.

Place a pan over medium heat & melt 1/4tsp butter, then cook 1/4 cup of the batter per pancake. Serve with your choice of toppings, such as yoghurt & maple syrup or fresh fruit.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.