Citrus recipes Archives

Christmas dessert

Burrata, blood orange and grape salad

Afternoon tea

Lemon drizzle cake

45 minutes

Lemon Ricotta pancakes

Serves Makes 8 pancakes

Difficulty Easy

Prep Time 40 minutes

Ingredients

60 g all-purpose flour
1⁄2 t baking powder
1 1⁄2 T caster sugar
a pinch sea salt
180 g ricotta
1⁄2 cup full-cream milk
2 eggs, separated
1 lemon, zest and juice
melted butter or vegetable oil, for frying
runny honey and blueberries, to serve

Method

1. In a mixing bowl, whisk together the flour, baking powder, sugar and salt. In a jug, beat together the ricotta, milk, egg yolks and lemon juice and zest until smooth. Pour the egg mixture into the dry ingredients and stir to make a smooth batter.

2. Whisk the egg whites to stiff peaks. Stir a large spoonful into the batter to loosen, then fold in the rest.

3. Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Drop 60ml (2fl oz/1⁄4 cup) batter into the pan and cook for 1–2 minutes until golden underneath.

4. Flip and cook for a further minute. Serve straight from the pan or keep warm in a 150°C/gas 2 oven while you cook the remaining batter. Serve warm drizzled with honey and blueberries on the side.

Extract reproduced with permission from Seriously Good Pancakes by Sue Quinn. Published by Hardie Grant. Photography by Faith Mason. Price: R315

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Lemon Ricotta pancakes

Ingredients

Method