Lemon and Ricotta Pancakes

cook 20 mins
  • 250 g (8 oz) ricotta cheese
  • 125 ml (4 fl oz) milk
  • 3 eggs, separated
  • grated rind and juice of 1 unwaxed lemon
  • 100 g (3 1/2 oz) plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons caster sugar, plus extra for sprinkling
  • knob of unsalted butter, for frying
  • Place the ricotta, milk, egg yolks and lemon rind in a large bowl and beat together. Stir in the flour, baking powder, salt and sugar.
  • Whisk the egg whites in a clean large bowl with a hand- held electric whisk until stiff, then gently fold into the ricotta mixture.
  • Heat a little of the butter in a large frying pan over a medium heat and add heaped dessertspoons of batter to form pancakes about 7 cm (3 inches) in diameter. Cook for 1–2 minutes on each side until golden brown. Remove from the pan and keep warm. Repeat with the remaining batter to make about 24 pancakes, adding a little more butter and reducing the heat if necessary.
  • Serve a small stack of pancakes on each of 4 plates, drizzled with the lemon juice and sprinkled with a little caster sugar.
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