Incredibly light Lemon Ricotta Pancakes with a fluffy inside and golden edges, perfectly balanced with just the right amount of richness. The ricotta is folded into the batter giving these pancakes a divine custard like softness.
Best served with whipped cream, a generous dusting of powdered sugar and an extra drizzle of fresh lemon juice.
1. Drain the ricotta if it has excess liquid by using a fine mesh sieve. If it seems fairly dry you can skip this step.
2. In a large bowl whisk together the dry ingredients: flour, baking powder, sugar and salt. In a separate bowl combine the milk, Ricotta, eggs and vanilla extract.
3. Make a well in the centre of the dry mixture and slowly pour in the wet ingredients bit by bit whilst whisking. Continue to whisk until no clips remain. Lastly add in the lemon juice and lemon zest.
4. Melt a small amount of butter in a pan over medium heat. Once the pan is hot enough spoon 2-3 tbsp of batter per pancake onto the pan.
Cook each pancake for 3-4 minutes or until the edges are golden and bubbles form in the centre, then flip and cook a further 2-3 minutes or so on the other side until golden. Repeat with the rest of the batter.
5. Serve immediately with a dusting of powdered sugar, a dollop of whipped cream, a drizzle of lemon juice and maple syrup or honey if desired.
4 servings