Lemon-ricotta pancakes from Bake: Breads, Cakes, Croissants, Kouign Amanns, Macarons, Scones, Tarts (page 77) by Rory Macdonald

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on April 06, 2019

    These were light and delicious - but didn't quite work out the way the recipe said. I found the batter to be much too wet and thin to even think about rolling out. I'd either need much dryer, thicker ricotta, or more flour to make that possible. I wound up flattening the batter between two sheets of parchment, which I then refrigerated as called for, hoping it might stiffen up enough to cut into circles with a cookie cutter - but it was still way too soft. I wound up creating circles in the skillet much like with regular pancake batter, which worked out okay. I made a blackberry compote using some fresh blackberries we had, and it was a really nice complement to the lemony pancakes.

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