Lemon raspberry ricotta pancakes

5 from 1 vote

czas przygotowania10

czas gotowania20

całkowity czas30

porcje: servings (12 pancakes)

In a small bowl, mix all the dry ingredients together.
In a big bowl, whisk all the wet ingredients together (without the raspberries), until combined.
Fold the dry ingredients into the wet ingredients. They should be just barely mixed. Do not overmix, the dough can be lumpy.
Heat a non-stick skillet over medium-low heat, grease it lightly with butter. While the skillet is heating up, cut the raspberries in half / break them in half with your fingers. Heat the skillet until a drop of batter sizzles slightly upon contact.
Scoop about 1 tablespoon of the batter onto the skillet for each pancake (don't make big pancakes, they're delicate), flatten it gently, cook for 1 minute.
Put 4 raspberry halves on top, press them in slightly, cook for another minute.
Flip the pancakes over and cook for about 1-1,5 minutes or until golden.
Transfer the pancakes on a plate. Repeat with the remaining batter.
Enjoy!

You can use butter instead of clarified butter /ghee, but you need to wipe the pan with a paper towel after cooking each batch of the pancakes, as the regular butter burn quickly.
The key to success is a well-heated pan and cooking the pancakes over medium-low heat, so that the pancakes can be nicely golden on the outside and have enough time to be cooked through.
You can use frozen raspberries. They should also be cut in half, but keep them in the freezer and take them out gradually, so that they don't thaw. Alternatively, they can be completely thawed and drained.
To speed up the preparation you can cook pancakes in two pans simultaneously and keep the finished pancakes on a heat-proof plate in the oven at 80°C / 175°F.
Calories count = 1 serving = ½ recipe.

Kalorie: 605kcal