Spring

Lime Ricotta Pancakes With Minty Gremolata

July 24, 2021
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Photo by Rewati Kulkarni
  • Prep time 10 minutes
  • Cook time 8 minutes
  • Serves 1
Author Notes

Gremolata is traditionally a chunky green sauce made of chopped parsley, lemon zest, and garlic. This particular version makes it breakfast friendly, since the goal of the day isn’t to ward off vampires; you know?

Do visit:
https://www.seulfood.com/breakfast/lime-ricotta-pancakes-with-minty-gremolata

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Ingredients
  • Group A: Pancakes
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons whole milk ricotta cheese
  • 1/4 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon lime juice
  • Butter
  • Group B: Minty Gremolata
  • 1 teaspoon lime zest
  • 1 teaspoon finely minced mint leaves
  • 1 teaspoon dried strawberry bits
  • 1/4 teaspoon granulated sugar
  • 1/2 teaspoon lime juice
In This Recipe
Directions
  1. In a medium bowl, mix together all the dry ingredients from Group A: almond flour, salt, baking powder, and sugar. In a separate, smaller bowl, mix together all the wet ingredients: ricotta, vanilla, egg, and lime juice. Add the wet ingredients to the bowl of dry ones and mix together to form a thick and slightly chunky-looking batter (the almond flour lends to the slightly chunky appearance; batter will look smoother if using AP flour).
  2. Brush a skillet with butter and set to medium heat. Once the skillet is hot enough, spoon the batter into it, depending on size of pancake desired. Cook on each side till lightly browned for 2 - 3 minutes if making mini pancakes, or 3 - 4 minutes if making regular sized ones.
  3. Make the gremolata: Mix the mint, strawberry bits, and lemon zest together. Pour in the lime juice and mix well again and add the sugar towards the end. Sprinkle the mixture over the pancakes.

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