Sheet-Pan Lemon-Ricotta Pancakes
Published Sept. 18, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, melted, plus more for greasing
- 1cup whole milk
- 1lemon
- 2cups/256 grams all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- ½teaspoon kosher salt
- 4large eggs
- 1pound whole-milk ricotta
- ½cup/100 grams granulated sugar
- 2teaspoons almond extract
- 1cup heavy cream
- ⅓cup powdered sugar
- 1lemon, zested (about 2 teaspoons)
For the Lemon Whipped Cream (optional)
Nutritional analysis per serving (6 servings)
643 calories; 35 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 17 grams protein; 649 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees and grease a 13-by-18-inch rimmed sheet pan with butter.
- Step 2
Pour milk into a large measuring cup and add zest and juice of 1 lemon (about 2 teaspoons of zest and ¼ cup juice); set aside. The milk will begin to curdle.
- Step 3
In a large bowl, add flour, baking powder, baking soda and salt. Whisk and set aside.
- Step 4
Place two medium bowls next to each other. Separate eggs, placing the egg yolks in one bowl and egg whites in the other. With a hand mixer, beat the egg whites until stiff peaks form; set aside.
- Step 5
To the bowl with the yolks, add the curdled milk mixture, the ricotta, sugar, almond extract and the cooled, melted butter.
- Step 6
Place the hand mixer in the bowl with the yolk mixture (no need to rinse the mixer) and beat until creamy, about 1 minute. Slowly add the flour mix and stir until a smooth batter forms.
- Step 7
Add a large spoonful of the egg whites to the batter and mix to lighten. Then, carefully fold in the rest of the whites. The batter will increase in volume.
- Step 8
Pour the batter into the prepared baking sheet and shimmy the pan to spread the batter evenly. Bake for 15 minutes, until firm and slightly puffed.
- Step 9
While the pancakes bake, make the lemon cream, if using: Pour cream into a large bowl. Add powdered sugar and zest. Whip until pillowy peaks form, about 4 minutes.
- Step 10
Cut pancakes into squares and divide among plates. Serve lemon cream on top of pancakes, if using, and enjoy warm.
Private Notes
Comments
@jpx5driver That’s exactly what someone planted by Big Semolina would write. We’re on to you!
Adapted for fall by adding 1 cup pumpkin puree, reducing ricotta by half, and adding pumpkin pie spices.
i've had the opportunity work with something called semolina there's also a fine grind semolina and I would recommend substituting at least 50% of this with semolina much better flavor much better texture much much better and I think you'll enjoy using semolina instead of flour on many occasions
Made for a large crowd and received rave reviews.
On the top right it says cook time 40 minutes. Step 8 says cook 15 minutes. Prep time says 10 minutes. NOT. Did they mix up prep and cook times? It was 15 min cook time. Recipe did not say to let it rest, but our second serving (warm) was more flavorful. It does deflate a bit after resting. I cooked some fresh blueberries with lemon juice and powdered sugar for on the side. It was all yummy. I will make again. PS The recipe said "for easy entertaining" 9 steps, 4 bowls, beating. It's labor!
These were amazing and received raves from everyone at my holiday brunch. I made them following the recipe, but served them with a blueberry sauce in addition to the lemon whipped cream. Microwaved blueberries, sugar to taste, and some of the lemon zest that would have gone into the cream. Quick & easy addition that took it to the next level.