Name: Ricotta and lemon pancakes
Cook time: 25 min
Total time: 25 min
Ingredients: 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

Ingredients

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

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.

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

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Ingredients

Method

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