Lemon Ricotta Syrian Pancakes
Fluffy and slightly crispy pancakes infused with creamy ricotta and zesty lemon, enhanced by sweet passionfruit syrup and roasted pistachios, perfect for brunch or special occasions.
Ingredients
For the pancake batter
- 250 g all-purpose flour Can substitute with gluten-free flour.
- 5 g baking soda
- 2 g baking powder
- 2 g salt
- 13 g granulated sugar
- 1 medium egg Can substitute with a flax egg for vegan option.
- 360 ml milk Can use almond or oat milk for dairy-free option.
- 240 ml water
- 5 ml vanilla extract Plus an additional 5 ml in the filling.
- 240 ml honey Maple syrup or agave nectar can be used as substitutes.
- 28 g butter Can use canola oil for frying.
- 5–10 ml dried lavender Can substitute with more lemon zest.
- 250 g whole milk ricotta cheese Can be replaced with plant-based yogurt for a dairy-free option.
- 65 g roasted pistachios Chopped for garnish.
- 2-3 pieces passionfruits Pulp to be used in batter.
- 1 lemon zest Enhances flavor.
Instructions
Preparation
- Gather all your ingredients and ensure that the ricotta cheese is at room temperature for easier mixing.
- Cut fresh passionfruits open and scoop out the pulp.
Cooking the Base
- Combine honey and butter in a small saucepan over medium heat. Bring to a low boil and stir continuously. Let it simmer for about 5 minutes until it thickens slightly.
- Remove from heat and mix in vanilla extract and dried lavender. Fold in passionfruit pulp.
Mixing Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and granulated sugar.
Combining Wet Ingredients
- In another bowl, whisk together the egg, additional vanilla extract, milk, and water until well blended.
Combining Mixtures
- Pour the wet mixture into the dry ingredients and stir gently until just combined. It's okay if there are small lumps; do not overmix.
Preparing Ricotta Filling
- In a separate bowl, mix ricotta cheese, lemon zest, and some vanilla extract until smooth and creamy.
Cooking Pancakes
- Heat a skillet over medium heat and grease with butter or canola oil.
- Pour 1 tablespoon of batter per pancake, shaping them into round pancakes about 7.5 cm in diameter.
- Cook until bubbles form on the surface. Then, remove and place cooked side down on a baking sheet.
Filling Pancakes
- Place 1 teaspoon of the ricotta filling onto the uncooked side of each pancake. Fold them in half and press the edges to seal.
Frying Filled Pancakes
- Heat more butter or oil in the skillet and add enough to reach about 1 cm depth.
- Carefully place the filled pancakes in the skillet, frying for 2-3 minutes on each side until golden brown and crispy.
Notes
Serve with fresh fruits, additional passionfruit syrup, or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.