The combination of tangy lemon zest and juice with the subtle sweetness of ricotta creates pancakes that are both refreshing and indulgent. Each bite offers a balance of flavours and textures, making them an excellent choice for those who appreciate a little zing in their morning routine.
Ingredients:
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup ricotta cheese
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Juice and zest of 1 lemon
- Butter, for cooking
- Maple syrup, to serve
- Powdered sugar, to serve
Method:
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar and kosher salt.
In another bowl, whisk together the whole milk, ricotta, eggs, vanilla extract, lemon juice and zest until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
Heat a griddle or non-stick pan over a medium heat. Add a small amount of butter to coat the surface.
Drop about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook on the other side until golden brown and cooked through, a further 1-2 minutes.
Transfer the cooked pancakes to a plate. Serve warm with a dollop of butter, a drizzle of maple syrup and a sprinkle of icing sugar.
