Description
Delicious and fluffy lemon ricotta pancakes filled with a creamy ricotta mixture and topped with passionfruit syrup and roasted pistachios.
Ingredients
Scale
- 240 ml honey
- 28 g butter (salted preferred or add a pinch of salt)
- 5 ml vanilla extract
- 5–10 ml dried lavender
- Pulp from 2–3 passionfruits
- 250 g all-purpose flour
- 5 g baking soda
- 2 g baking powder
- 2 g salt
- 13 g granulated sugar
- 1 egg
- 5 ml vanilla extract
- 360 ml milk
- 240 ml water
- Butter or canola oil for frying
- 65 g roasted pistachios (chopped)
- 250 g whole milk ricotta cheese
- Zest of 1 lemon
- 10 ml vanilla extract
Instructions
- Combine honey and butter in a small saucepan. Bring to a low boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat; stir in vanilla extract and dried lavender. Halve the passionfruits, extract pulp, and fold into syrup. Transfer to a jar for later use.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Add egg, vanilla extract, milk, and water; stir until smooth and lump-free.
- In a separate bowl, combine ricotta cheese, lemon zest, and vanilla extract. Mix thoroughly until homogeneous.
- Heat a large skillet or griddle over medium heat and lightly grease with butter or canola oil. Pour 1 tablespoon of batter per pancake, shaping into 7.5 cm thin rounds. Cook on one side only; when bubbles form, remove from heat. Place cooked side down on a baking sheet and cover with a clean towel.
- Place 1 teaspoon of ricotta filling onto the uncooked side of each pancake. Fold pancakes in half and press the edges to seal. Work quickly to prevent drying.
- Heat a skillet to medium, adding enough butter or oil to reach 1 cm depth. Fry filled pancakes on each side for 2–3 minutes until golden and crisp.
- Coat warm pancakes in the prepared passionfruit syrup, then dip the pointed ends into chopped roasted pistachios. Serve immediately with fresh fruit and extra syrup.
Notes
- Ensure the pancakes are made thin for optimal folding.
- Keep an eye on the frying process to avoid burning.
- Adjust sweetness of syrup according to personal preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Syrian
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg