Pancake alla Ricotta with Rice Flour

These modern fusion Ricotta Pancakes blend Italian creaminess with a touch of rice flour for a melt-in-your-mouth, almost soufflé-like texture. Restaurant-worthy and plated with finesse, their tender crumb and subtle lemon aroma make them as beautiful as they are indulgent.

By @pancake_eden

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 0.5 tbsp vegetable_oil for brushing pan
• 85 g flour all-purpose
• 20 g rice finely ground rice flour
• 1 tsp baking_powder
• 0.25 tsp baking_soda
• 15 g sugar granulated
• 1 pinch salt
• 70 g ricotta_cheese fresh, drained
• 65 g milk whole milk preferred
• 1 egg large
• 1 tbsp vegetable_oil
• 2 tsp lemon_juice freshly squeezed
• 0 lemon_zest from 1/2 lemon
• 0 powdered_sugar for dusting
• 0 lemon_zest fresh
• 0 ricotta_cheese whipped, optional for garnish
• 0 honey drizzle, optional
• 0 berries mixed, for serving

Instructions

1. Preheat a non-stick skillet or griddle over medium-low heat. Lightly oil the surface and prepare a lid to trap steam during cooking.
2. Sift the all-purpose flour, rice flour, baking powder, baking soda, sugar, and salt into a large bowl.
3. In a separate bowl, whisk together the ricotta, milk, egg, vegetable oil, lemon juice, and lemon zest until completely smooth.
4. Make a well in the center of the dry ingredients and pour in the ricotta mixture.
5. Gently fold the mixture together with a spatula just until combined. The batter should be lumpy and thick—do not overmix.
6. Let the batter rest for 5 minutes to hydrate and allow the baking powder to start reacting.
7. Using a large spoon or scoop, portion the batter into small rounds on the preheated skillet. Space them apart as they will spread slightly.
8. Cover the skillet with the lid and cook undisturbed for about 2 to 2.5 minutes, or until the bottom is golden and small bubbles appear on the surface.
9. Carefully flip each pancake using a thin spatula. Cook uncovered for another 2 to 2.5 minutes, until golden brown and just set in the center.
10. Transfer the pancakes to a wire rack while you finish cooking the remaining batter in batches.
11. For plating, stack the pancakes neatly. Dust with powdered sugar and garnish with fresh lemon zest. For a restaurant touch, add a quenelle of whipped ricotta and a drizzle of honey.
12. Serve immediately, enjoying the contrast of creamy interior and delicate exterior. Pair with a side of fresh berries or a compote for added color and flavor.