Store

Pancakes with ricotta and lemon

Pancakes are easy and quick to prepare. This version with lemon and ricotta is absolutely to taste: soft, savoury and appetizing!

Ingredients

250 g of sheep milk’s ricotta

2 eggs

70 g of flour

10 cl of fresh whole milk

1 lemon

butter

1 spoonful of whole brown sugar

half a teaspoonful of powdered yeast

whole sea salt

 

pancakes-ingredienti

 

Preparation

Mix flour, ricotta, egg yolks, milk, yeast, a pinch of salt, sugar and grated lemon peel. The mixture shouldn’t be completely smooth, it can also have lumps. Whip the egg whites until stiff in a big bowl, and then blend them gently with the mixture downwards, with a wooden spoon. Heat a pan over medium heat. When it is hot, melt a knob of butter and pour two spoonful of dough into the pan. To prepare perfect pancakes, make sure that the burner be neither too high or too low, that you flip the pancakes when there are a few bubbles on their surface, and that you don’t cook them for too long. Serve warm with acacia honey or maple syrup on top.

 

 

 

Translated by

Related articles
For a sustainable diet, diversify your basket

In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.