When you want something delicious to start your day, look no further than these delicately flavoured Lemon Ricotta Pancakes. Serve them with some fresh, macerated strawberries and you’ve got yourself a real breakfast time treat.
Ingredients: (8-10 pancakes)
- 9oz ricotta cheese
- 5 tablespoons baker’s (caster) sugar
- 3 large eggs, whites and yolks separated
- 1 lemon rind, finely grated
- 1 teaspoon lemon juice
- 2 tablespoons butter, melted
- 2oz plain flour
In a large bowl, mix together the ricotta, sugar, and egg yolks until well combined — do not discard the egg whites as they’ll be used later. Stir in the grated lemon rind, lemon juice and melted butter.
Sift the flour into the lemon ricotta batter and then gently fold together until incorporated.
In a medium bowl, use an electric mixer to whisk the egg whites until they form soft peaks. Very gently fold them into the batter.
Heat a lightly oiled frying pan or griddle over a medium heat. Pour or scoop about 1/3 cup of batter onto the pan to make each pancake. Turn the pancakes over once bubbles rise to the surface and the underside has browned.
Once both sides are cooked, serve with maple syrup, macerated strawberries and a dusting of confectioner’s sugar (icing sugar) — or use any other topping of your choice.
If you have a go at this recipe, let me know how it turns out!
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I recently updated this post  and lost my original photos so have used stock images.