In preparation for my upcoming mission trip to Ukraine I was inspired to google a recipe that had ricotta cheese. Syrniki is a Ukrainian pancake that has farmer's cheese and is fabulous and I figured I could access ricotta more easily. I was also trying to add more protein to what is a favorite, albeit carb-heavy, Saturday morning breakfast.
This recipe from Cooking Classy did the trick. I can't ever leave a recipe as is, and generally ad lib my way through even on the first go around. It was such a hit with the family and this is what I texted my best friend regarding said recipe, "Public Service Announcement: make these if you want to have life changing pancakes 🥞😜 {with link included}. I made a berry sauce/ compote on the stove for syrup/ drizzle and it was amazing!!!... Super moist without being too dense. I could on... 🍋🥰🤣" She replied that she was sold and I told her that's I figured she needed to know about them.
Go check out the original recipe HERE as she has step-by-step instructions and beautiful in progress shots. I get caught up in the moment that I never remember to take pictures which is why I could never have a cooking blog... I am a consummate culinary artist, but not a photographer or viedographer! Ha!
Here are the basic ingredients and instructions. I think I added extra vanilla and a couple drops of food grade lemon essential oils.
Ingredients
1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
3 1/2 Tbsp (46g) granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup (236ml) milk
3/4 cup (180g) ricotta (low-fat or whole)
3 large eggs
1 tsp vanilla extract
1 - 2 Tbsp lemon zest (depending on how lemony you want them)
1/4 cup (60ml) fresh lemon juice
1 Tbsp (14g) butter, melted
Instructions
Preheat an electric griddle to moderately high heat (or use a non-stick skillet set over medium heat).
In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
Make a well in center of flour mixture and set aside.
In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
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