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Lemon Ricotta Pancakes
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
1
Mix flour, baking powder, salt and sugar.
2
Stir in ricotta, yolks, milk, lemon zest and juice.
3
Beat egg whites to stiff peaks. Fold in.
4
Cook in butter 3 minutes per side.
5
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
Reviews
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