How to Make Italian Lemon Ricotta Cake Semolina

Lemon-Ricotta Pancakes

It's the coarsely ground flour of durum wheat (triticum durum), one of the this semolina cake recipe is adapted from one in the 19th century classic cookbook la scienza in cucina e l'arte di mangiar bene by pellegrino artusi.

Recipe Summary Lemon-Ricotta Pancakes

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Ingredients | Italian Lemon Ricotta Cake Semolina

¾ cup cold water or milk

½ teaspoon baking soda

½ cup ricotta cheese

1 tablespoon grated lemon zest (just the yellow part of the skin)

1 tablespoon vegetable oil

1 tablespoon white sugar

1 large egg

⅛ teaspoon vanilla extract

2 tablespoons melted butter

1 tablespoon lemon juice

1 cup self-rising flour

2 tablespoons self-rising flour

Directions

Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.

Let batter sit at room temperature about 15 minutes.

Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

This recipe makes 2 large or 4 small servings.

To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt.

The magazine version of this recipe adds 1 cup edible flowers (such as tiny violas or the petals only of dianthus or pansies), plus more for garnish, to this recipe. Sprinkle a few flowers into batter when pan-frying. To serve, layer 3 pancakes with prepared lemon curd and drizzle with strawberry syrup and garnish with additional flowers.

Info | Italian Lemon Ricotta Cake Semolina

prep: 10 mins cook: 6 mins additional: 15 mins total: 31 mins Servings: 2 Yield: 2 servings

TAG : Lemon-Ricotta Pancakes

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