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Hand blender attachments & accessories

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Recipe collection

Fun and simple recipes from Braun.

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  2. Recipes
  3. Lemon ricotta pancakes

Lemon ricotta pancakes

Ȑ
Difficulty
ȑ
Time
 min
&
Author
lorem ipsum

Ingredients

Servings: 10
Makes: 10

3/4 cup all purpose flour, (or 70 g almond flour)
1 teaspoon baking powder
1 tablespoon granulated sugar
3/4 cup milk
1 cup fresh ricotta cheese
3  large eggs, separated
 pinch of Salt
1/2 teaspoon vanilla extract
1  lemon, zest and juice of
1  mixed berries, fresh (to decorate)
  ricotta, to decorate
  maple syrup, to decorate
  honey, or agave syrup, to decorate


Instructions

STEP 1/9

In a small bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.

STEP 2/9

In another small bowl, beat the egg whites with a pinch of salt until stiff.  Refrigerate until ready to use.

STEP 3/9

In the jug of the blender, combine the milk, ricotta, egg yolks, vanilla, lemon juice and zest. Secure the lid and turn the machine on. Select the manual program, turn the speed dial to 1 and blend for 5-7 seconds.  Slowly increase the speed to 8 and blend for 10 seconds. 

STEP 4/9

Remove the lid plug and add the flour mixture through the opening and place the tamper in the hole of the lid.

STEP 5/9

Select pulse with the dial set to 1 and increased to 6 or 7, while pulsing the Speed button. Pulse for an additional 30 seconds. If needed, use the tamper to ensure the flour mixture is well mixed with the liquids. 

STEP 6/9

Pour the batter out into a large bowl, scraping down the sides. 

STEP 7/9

Remove the whipped egg whites from the refrigerator and gently fold into the batter. Just until combined.

STEP 8/9

Preheat a prepared griddle on medium high heat and pour 30 - 60 ml of batter per pancake. Cook for 3-5 minutes or until the edges begin to brown and bubbles form. Flip and cook on the other side for 1-2 minutes or until golden. 

STEP 9/9

Serve warm with a dollop of ricotta, fresh berries and warm maple syrup.


This recipe was prepared with Braun's TriForce (JB 9040).
  1. Back to homepage
  2. Recipes
  3. Lemon ricotta pancakes

Lemon ricotta pancakes

Ȑ
Difficulty
ȑ
Time
 min
&
Author
lorem ipsum
Servings:10
Makes:10

Ingredients


3/4 cup all purpose flour, (or 70 g almond flour)
1 teaspoon baking powder
1 tablespoon granulated sugar
3/4 cup milk
1 cup fresh ricotta cheese
3  large eggs, separated
 pinch of Salt
1/2 teaspoon vanilla extract
1  lemon, zest and juice of
1  mixed berries, fresh (to decorate)
  ricotta, to decorate
  maple syrup, to decorate
  honey, or agave syrup, to decorate

Instructions

STEP 1/9

In a small bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.

STEP 2/9

In another small bowl, beat the egg whites with a pinch of salt until stiff.  Refrigerate until ready to use.

STEP 3/9

In the jug of the blender, combine the milk, ricotta, egg yolks, vanilla, lemon juice and zest. Secure the lid and turn the machine on. Select the manual program, turn the speed dial to 1 and blend for 5-7 seconds.  Slowly increase the speed to 8 and blend for 10 seconds. 

STEP 4/9

Remove the lid plug and add the flour mixture through the opening and place the tamper in the hole of the lid.

STEP 5/9

Select pulse with the dial set to 1 and increased to 6 or 7, while pulsing the Speed button. Pulse for an additional 30 seconds. If needed, use the tamper to ensure the flour mixture is well mixed with the liquids. 

STEP 6/9

Pour the batter out into a large bowl, scraping down the sides. 

STEP 7/9

Remove the whipped egg whites from the refrigerator and gently fold into the batter. Just until combined.

STEP 8/9

Preheat a prepared griddle on medium high heat and pour 30 - 60 ml of batter per pancake. Cook for 3-5 minutes or until the edges begin to brown and bubbles form. Flip and cook on the other side for 1-2 minutes or until golden. 

STEP 9/9

Serve warm with a dollop of ricotta, fresh berries and warm maple syrup.

Notes

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