Lemon Ricotta Pancakes

Fluffy pancakes infused with lemon zest and creamy ricotta, perfect for a bright and delicious breakfast. Served with fresh berries and maple syrup.

Ingredients

Preparation

1. 1.Zest the lemons to obtain 2 tbsp of lemon zest and squeeze the juice to get 1 tbsp
2. 2.Separate the 2 eggs, placing whites in one bowl and yolks in another
3. 3.Measure out 250 g ricotta cheese and ensure it is at room temperature
4. 4.Sift together 100 g plain flour, 1½ tsp baking powder, 30 g caster sugar, and ¼ tsp salt in a large mixing bowl
5. 5.Measure out 60 ml milk and melt 30 g butter
6. 6.Rinse and pat dry 200 g fresh mixed berries
7. 7.Have 100 ml maple syrup ready for serving

Instructions

1. 1.In a separate bowl, whisk the egg whites until stiff peaks form
2. 2.In the bowl with egg yolks, add the ricotta cheese, melted butter, and milk, then whisk together until well combined
3. 3.Stir in the lemon zest and lemon juice into the ricotta mixture
4. 4.Gently fold the dry ingredients into the ricotta mixture until just combined, being careful not to overmix
5. 5.Carefully fold the whipped egg whites into the batter in two additions, maintaining as much volume as possible
6. 6.Heat a non-stick frying pan or griddle over medium heat and lightly butter it
7. 7.Pour approximately 60 ml of batter per pancake onto the hot pan, spacing them apart
8. 8.Cook for 2-3 minutes until the edges appear set and bubbles form on the surface
9. 9.Flip the pancakes carefully and cook for a further 1-2 minutes until golden brown and cooked through
10. 10.Transfer the cooked pancakes to a warm plate and repeat with remaining batter
11. 11.Stack the pancakes and top with fresh mixed berries
12. 12.Drizzle generously with maple syrup and serve immediately while warm