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Recipe

Ricotta and lemon pancakes

Feb 28, 2012 1:00pm
  • 25 mins cooking
  • Makes 8 Item
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Ingredients

Ricotta and lemon pancakes
  • 1 1/2 cup self-raising flour
  • 1 teaspoon baking powder
  • 1 cup milk
  • 50 gram melted, plus extra for cooking butter
  • 1/4 cup warmed, plus extra to serve honey
  • 2 separated eggs
  • 1 zest, plus 2 tablespoons juice lemon
  • 200 gram crumbled, plus extra to serve ricotta
  • lemon wedges to serve

Method

Ricotta and lemon pancakes
  • 1
    Sift flour and baking powder together into 8 large bowl. Make a well in the centre. In a jug, whisk milk, butter, honey yolks, zest and juice together. Gradually whisk into flour mixture until smooth. Set aside 30 minutes.
  • 2
    In a clean bowl using an electric mixer, beat egg whites until stiff peaks form. Using a large metal spoon, fold egg whites gently through batter with ricotta.
  • 3
    Cook pancakes as directed above. Serve with extra ricotta, honey and lemon wedges.

Notes

As a variation serve these pancakes with blueberries and use maple syrup instead of honey.

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