Description
Indulge in these heavenly pancakes filled with creamy ricotta and zesty lemon, topped with a delightful passionfruit syrup and crunchy pistachios.
Ingredients
Scale
- 240 ml honey
- 28 g salted butter
- 5 ml vanilla extract
- 5–10 ml dried lavender
- Pulp from 2–3 passionfruits
- 250 g all-purpose flour
- 5 g baking soda
- 2 g baking powder
- 2 g salt
- 13 g granulated sugar
- 1 egg
- 360 ml milk
- 240 ml water
- Butter or canola oil for frying
- 65 g roasted pistachios (chopped)
- 250 g whole milk ricotta cheese
- Zest of 1 lemon
- 10 ml vanilla extract
Instructions
- Prep the Passionfruit Syrup: Combine honey and butter in a small saucepan over medium heat. Bring to a low boil, then reduce the heat and simmer for 5 minutes until it thickens slightly. Stir in the vanilla extract and dried lavender before removing from heat. Halve the passionfruits, scoop out the pulp, and fold it gently into the syrup. Transfer to a jar and set aside.
- Make the Pancake Batter: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar until combined. Add the egg, vanilla extract, milk, and water, stirring until smooth.
- Prepare the Ricotta Filling: In a separate bowl, combine ricotta cheese, lemon zest, and extra vanilla extract. Mix until creamy and well blended.
- Cook the Pancakes: Heat a skillet over medium heat, greasing it lightly. Pour 1 tablespoon of batter for each pancake, cooking until bubbles form on the surface. Remove from heat and cover to keep warm.
- Stuff and Fry: Place 1 teaspoon of ricotta filling onto the uncooked side of each pancake. Fold in half and press the edges to seal. Fry on each side for 2–3 minutes until golden and crisp.
- Serve & Enjoy: Coat pancakes in passionfruit syrup and dip in chopped pistachios. Serve immediately with fresh fruit and extra syrup.
Notes
Prepare the passionfruit syrup a day in advance for deeper flavors. Feel free to customize the batter with favorite spices or fruits.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg