Lemon Ricotta Pancakes with Candied Pecans

Name: Lemon Ricotta Pancakes with Candied Pecans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1.5 cups All-purpose flour; 1 tbsp Baking powder; 1/2 tsp Salt; 2 tbsp Granulated sugar; 2 large Eggs, separated; 1 cup Whole milk; 1 cup Ricotta cheese; 1 tbsp Lemon zest (from 1-2 lemons); 1 tsp Vanilla extract; 2 tbsp Unsalted butter, melted, plus more for cooking; 1 cup Pecan halves; 1/2 cup Brown sugar, packed; 2 tbsp Unsalted butter (for candied pecans); 2 tbsp Water (for candied pecans); Maple syrup For serving

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Elevate your breakfast with these incredibly light and flavorful lemon ricotta pancakes. The ricotta cheese creates a tender, moist texture, while fresh lemon zest adds a refreshing tang. Each pancake is a cloud of deliciousness, perfectly complemented by a generous sprinkle of homemade candied pecans, adding a sweet crunch that makes this dish truly special. Serve with warm maple syrup for an unforgettable morning meal.

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Lemon Ricotta Pancakes with Candied Pecans

Prep Time20 min

Cook Time25 min

Servings4-6 servings

DifficultyMedium

Equipment

Large BowlMedium BowlWhiskElectric MixerNon-stick Griddle or SkilletParchment Paper

Instructions

1
First, make the candied pecans: In a medium skillet, combine pecan halves, brown sugar, 2 tablespoons butter, and water. Cook over medium heat, stirring constantly, for 5-7 minutes until the sugar melts and coats the pecans. Spread pecans in a single layer on parchment paper to cool and harden. Break into pieces once cool.
2
In a large bowl, whisk together flour, baking powder, salt, and granulated sugar. In a separate medium bowl, whisk egg yolks, milk, ricotta cheese, lemon zest, vanilla extract, and 2 tablespoons melted butter until smooth.
3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the pancake batter in two additions until just incorporated.
4
Heat a lightly buttered non-stick griddle or large skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping once bubbles appear on the surface.
5
Repeat with remaining batter, adding more butter to the griddle as needed. Serve pancakes immediately, stacked high, topped generously with the candied pecans and a drizzle of warm maple syrup.

Nutrition

Calories580 kcal

Protein18g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I make the batter ahead of time?

You can prepare the wet and dry ingredients separately the night before. Combine them just before cooking, and then fold in the freshly beaten egg whites. This ensures the lightest, fluffiest pancakes.

What's the trick to perfectly fluffy pancakes?

The key is not to overmix the batter once wet and dry ingredients are combined, and to gently fold in the stiffly beaten egg whites. Also, cook on medium-low heat to allow them to cook through without burning.

How do I store leftover candied pecans?

Store cooled candied pecans in an airtight container at room temperature for up to a week. They can also be frozen for longer storage, up to 1 month.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.