Lemon and Ricotta Pancakes

By Sunday, November 09, 2014

Pancakes are a big favourite of mine. A recent visit to Granger & Co reminded me of this. I got serious food envy when my friend ordered their Ricotta Hotcakes. This reminded me of a recipe I had made a few months ago and meant to blog but completely forgotten about. So finally here it is... Lemon Ricotta Pancakes. These are delicious served in Winter or Summer and incredible with a good glug of Maple syrup, some fresh blueberries and a light dusting of icing sugar. Thanks to the whipped egg whites, these are amazingly light and fluffy. The Ricotta and lemon add incredible flavour and keep the pancakes so light and fresh. Try these out as a weekend treat and see what all of the fuss is about! 

Makes 10 

You will need:
125g plain flour
250g ricotta
150g milk
2 eggs, separated
1 lemon, juiced and zested
1 tbsp butter, melted
icing sugar, for dusting

In a large mixing bowl, whisk together the butter and egg yolks. Slowly add in the milk followed by the ricotta. Then whisk in the flour to create a smooth batter. In a separate bowl, whisk the egg yolks until they form stiff peaks. Gently fold into the batter with a plastic spatula. 

Heat a frying pan over a high heat. Fry portions of the batter in a little butter for a few minutes each side. They are ready to be flipped over when air bubbles appear in the batter. Stack the pancakes, dust with a little icing sugar, plenty of maple syrup and some fresh blueberries. Enjoy!

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