Lemon Ricotta pancakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This combo has quite rightly become a breakfast classic. The cloud-like pancakes have a lovely lemony zing and are awesome paired with plump, juicy berries. A drizzle of honey and you’re on your way to a very good day indeed.

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

Cooking Instructions

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.