Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 cup plain flour; 1 tsp baking powder; 1/4 tsp salt; 2 tbsp caster sugar; 250g fresh ricotta; 2 eggs, separated; 2/3 cup milk; zest of 2 lemons; 1 tbsp lemon juice; butter for frying; fresh berries, lemon curd and icing sugar to serve

Light and fluffy Australian café-style lemon ricotta pancakes. Folding the whipped egg whites through gently, rather than stirring, is what keeps the air in and gives these their distinctive light, pillowy texture.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

1 cupplain flour

1 tspbaking powder

1/4 tspsalt

2 tbspcaster sugar

250gfresh ricotta

2eggs, separated

2/3 cupmilk

zest of 2lemons

1 tbsplemon juice

butterfor frying

fresh berries, lemon curd and icing sugarto serve

Instructions

Mix flour, baking powder, salt and sugar.

Stir in ricotta, yolks, milk, lemon zest and juice.

Beat egg whites to stiff peaks. Fold in.

Cook in butter 3 minutes per side.

Serve with berries, lemon curd and icing sugar.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

313

Protein

14.9g

Fat

12.2g

Carbs

36.1g

Fiber

1.3g

Sodium

343mg

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