Pancakes with lemon ricotta and candied almonds – detailed рецепт приготовления. 
Time: one hour. 25 minutes Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pancakes
- 4 large eggs
- 1.5 tbsp. whole milk
- 1/2 tsp finely grated lemon peel
- 55 gr. butter, melt and cool
- A pinch of fine sea salt
- 1 tbsp. sift flour, sift
- Non-stick cooking spray or ghee for frying
- Powdered sugar
Candied Almonds
- 1 tbsp. sliced almonds
- 1/4 Art. cane granulated sugar
Lemon ricotta
- 1 tbsp. dry ricotta cheese
- Finely grated zest of 1 lemon
- 3 tbsp. l powdered sugar
- 1/4 Art. butter cream 33%, very cold
Recipes with similar ingredients: pancakes, premium flour, eggs, milk, cream, ricotta cheese, lemon zest, sea salt flakes, icing sugar, brown sugar, almonds
Recipe preparation:
- For candied almonds. Make a baking sheet parchment paper. Preheat non-stick over medium heat medium sized pan. Add almonds, sugar, some water and mix. Cook, stirring occasionally, 10 minutes, until sugar will not dissolve, and nuts will not begin to caramelize. Lay out almonds on a sheet of parchment and cool on a baking sheet about 15 minutes before sugar hardens.
- For ricotta. In a bowl, mix ricotta, lemon zest, icing sugar and cream to a light airy consistency.
- For pancakes. In a medium bowl, beat the eggs with a whisk until homogeneity. Add milk, lemon zest, butter and salt, mix. Add flour and beat until smooth. Cover and refrigerate for at least 30 minutes, but not more than 1 day.
- Preheat the oven to 95 ° C. Preheat over medium heat pan with a non-stick coating (15-20 cm.), drizzle culinary spray or grease with ghee. Pour ladle no more than 1/4 Art. pancake dough, distribute by tilting the pan. Cook for 30-45 seconds, until the bottom is grabbed and browned. Turn over and continue to fry for about 20 more seconds, until the other side is browned. Put on a plate. Repeat process by folding pancakes on a plate in the oven.
- For each pancake, put 1 tbsp. l ricotta with a slide, twist and serve by sprinkling with candied almonds.
