Lemon Ricotta Pancakes

When you want something delicious and easy for breakfast (or dessert), then look no further than these delicately flavoured and delightful Lemon Ricotta Pancakes. They are light, fluffy, and wonderfully lemony (without being overpowering) … perfectly accompanied by maple syrup and macerated strawberries to start the day (or dust with icing sugar for a dessert).

Ingredients (8-10 Pancakes depending on size You Want):

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

Directions:

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

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

Sift in the flour then gently fold it into the ricotta/lemon mix until well combined

Whisk the egg whites until they form soft peaks

Gently fold the whisked egg whites into the ricotta/lemon mix until well combined

Heat a non-stick frying pan on medium, scooping the pancake mixture using either 1/3 or 1/2 cup amounts (depending on the size of pancake you want)

Turn the pancakes over once bubbles rise to the surface and the underside has browned

Once both sides are cooked, to keep the pancakes warm until all of them have been made, place on a wire rack that sits inside a rimmed backing sheet in a warmed oven

Serve with maple syrup and macerated strawberries (or any other fruit/topping you want)

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

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