Ricotta Cream Pancakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups whole milk, soured with 2 tablespoons lemon juice
2 tablespoons melted butter or margarine
2 egg yolks and whites separated
Ricotta Filling:
200g ricotta cheese
1 egg yolk
lemon zest and juice from 1 lemon
6 teaspoons baking powder
50g ricotta cheese for decorating
Ricotta Cream Pancakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups whole milk, soured with 2 tablespoons lemon juice
2 tablespoons melted butter or margarine
2 egg yolks and whites separated
Ricotta Filling:
200g ricotta cheese
1 egg yolk
lemon zest and juice from 1 lemon
6 teaspoons baking powder
50g ricotta cheese for decorating
To make the pancakes: Whisk together flour, baking powder, salt, soured milk, melted butter or margarine, and 2 egg yolks that have been beaten
Beat egg whites until stiff and fold them into the previous mixture
Fry in a hot greased skillet, using 1 tablespoon of batter for each pancake, being careful not to spread it too much
Baste with care on both sides and serve warm, filled with the ricotta cream made by beating ricotta cheese with an egg yolk, baking powder, lemon zest, and juice
Place a small amount of the filling over each pancake and cover with another
To decorate, pass the ricotta through a sieve or potato masher and place it on top of the pancakes, sprinkling with nuts
Serve 4 to 6 portions.
