Ricotta Lemon Pancakes
Ricotta makes these pancakes soft and light rather than heavy. Don't overmix once the flour goes in, and keep the heat medium-low so they cook through without burning. Good for a slow weekend breakfast with the lemon to keep them fresh.
Ingredients
Makes 4 servings
- 320g Ricotta
- 200g Plain flour
- 4 eggs
- 240ml Milk
- ¾ lemon
- 40g Caster sugar
- 12g Baking powder
Method
- Whisk ricotta, eggs and milk until smooth. Stir in flour, sugar, baking powder and the zest and juice of the lemon until just combined.
- Cook in a non-stick pan over medium-low heat in 1/4-cup rounds, 2–3 min per side until golden and cooked through.
- Season: taste a test pancake — a little extra lemon zest brightens them if needed. Serve with icing sugar and berries.
Nutrition
Per serving: 485 kcal · 23.1g protein · 56.4g carbs · 18.2g fat