Ingredients

1/2 cup plain flour

1/2 cup self-raising flour

1 tablespoon sugar

1 lemon, finely grated zest

1 cup milk

125 gram fresh ricotta

1 egg

30 gram butter (melted)

lemon curd, blueberries, maple syrup, to serve

Method

1.Sift flours together into a large bowl. Stir in sugar. Add zest.

2.In a jug, whisk milk, ricotta and egg together. Make a well in centre of dry ingredients. Gradually beat in liquid until mixture is smooth.

3.Heat a small frying pan (15cm) on medium. Brush with butter. Add 1/2 cupfuls of mixture to pan, swirling to coat base and pouring out excess. Cook for 1-2 minutes, until bubbles appear. Turn and cook for 1 minute. Repeat with remaining batter. Serve with lemon curd, berries and maple syrup.