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Lemon Ricotta Syrian Pancakes

Lemon Ricotta Syrian Pancakes – Light, Fluffy & Bursting with Citrus Sweetness!
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Lemon Ricotta Syrian Pancakes are a delightful treat filled with creamy ricotta and flavored with fresh lemon zest, served with a sweet passionfruit syrup and topped with crunchy pistachios.

Ingredients

Scale
  • Passionfruit Syrup
  • 240 ml honey
  • 28 g butter (salted preferred or add a pinch of salt)
  • 5 ml vanilla extract
  • 5–10 ml dried lavender
  • Pulp from 2–3 passionfruits
  • Pancakes
  • 250 g all-purpose flour
  • 5 g baking soda
  • 2 g baking powder
  • 2 g salt
  • 13 g granulated sugar
  • 1 egg
  • 5 ml vanilla extract
  • 360 ml milk
  • 240 ml water
  • Butter or canola oil for frying
  • 65 g roasted pistachios, chopped
  • Filling
  • 250 g whole milk ricotta cheese
  • Zest of 1 lemon
  • 10 ml vanilla extract

Instructions

  1. Combine honey and butter in a small saucepan. Bring to a low boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat; stir in vanilla extract and dried lavender. Halve the passionfruits, extract pulp, and fold into syrup. Transfer to a jar for later use.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Add egg, vanilla extract, milk, and water; stir until smooth and lump-free.
  3. In a separate bowl, combine ricotta cheese, lemon zest, and vanilla extract. Mix thoroughly until homogeneous.
  4. Heat a large skillet or griddle over medium heat and lightly grease with butter or canola oil. Pour 1 tablespoon of batter per pancake, shaping into 7.5 cm thin rounds. Cook on one side only; when bubbles form, remove from heat. Place cooked side down on a baking sheet and cover with a clean towel.
  5. Place 1 teaspoon of ricotta filling onto the uncooked side of each pancake. Fold pancakes in half and press the edges to seal. Work quickly to prevent drying.
  6. Heat a skillet to medium, adding enough butter or oil to reach a 1 cm depth. Fry filled pancakes on each side for 2–3 minutes until golden and crisp.
  7. Coat warm pancakes in the prepared passionfruit syrup, then dip the pointed ends into chopped roasted pistachios. Serve immediately with fresh fruit and extra syrup.

Notes

  • For a stronger lemon flavor, add more lemon zest to the filling.
  • Ensure the pancake batter is lump-free for a smoother texture.
  • Adjust the sweetness of the passionfruit syrup based on your preference.
  • Use fresh pistachios for better crunch and flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/lemon-ricotta-syrian-pancakes-recipe/