Lemon Ricotta Pancakes

When you want something delicious to start your day, look no further than these delicately flavoured Lemon Ricotta Pancakes.

Ingredients (8-10 pancakes):

9oz ricotta cheese

5 tbsp baker’s (caster) sugar

3 large eggs, whites and yolks separated

Finely grated rind of 1 lemon

1 tsp lemon juice

2 tbsp butter, melted

2oz plain flour


Mix together the ricotta, sugar, and egg yolks in a large bowl – do not discard the egg whites as they’ll be used later

Stir in the lemon rind, lemon juice, and melted butter

Sift and then gently fold the flour into the lemon ricotta until well combined

Whisk the egg whites until they form soft peaks

Gently fold the whisked egg whites into the flour/lemon ricotta until your batter is well combined

Heat a lightly oiled griddle or frying pan over a medium heat then pour or scoop the batter onto the pan to make each pancake (I use either 1/4 cup or 1/3 cup of batter per 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 and macerated strawberries (or any other fruit/topping you want)

If you have a go at this recipe, let me know how it turns out!

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