Ricotta pancakes with citrus butter

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Another great recipe from Culy reader Anne : ricotta pancakes with citrus butter. Delicious for breakfast, lunch or dessert! 


For 2 big piles

  • 150 grams spelled flour
  • 125 grams ricotta
  • 125 ml buttermilk
  • 1 teaspoon baking soda
  • 1 egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 50 grams butter, at room temperature
  • zest of 1 lime
  • zest of 1/2 lemon
  • 1/2 banana to serve with it
  • Maple syrup to serve with it
  • Oil for frying

Mix the flour, baking soda and salt in a bowl. In another bowl, beat the egg together with the ricotta, buttermilk, honey and vanilla extract. Slowly add the egg mixture to the dry ingredients and fold until smooth. Let stand.

For the citrus butter, beat the butter very lightly. This is best done with a mixer and takes about ten minutes. Add the lime and lemon zest and beat again. Spoon the mixture like a roll in a piece of cling film. Roll up and store in the fridge until use.

Place a frying pan on the stove, heat the oil and fry the batter into nice round pancakes with a diameter of about ten centimeters.

Serve on a nice plate with some banana slices, and melt a slice of citrus butter on the pile. Pour over some maple syrup and enjoy!

Source: Culy by culy.nl
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