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Lemon Ricotta Pancakes
Pillowy Saturday morning pancakes. The ricotta makes them impossibly light — serve with blueberries and maple syrup.
24 May 2026Ingredients
- 250g ricotta
- 2 eggs, separated
- Zest of 1 lemon
- 100g plain flour
- 1 tsp baking powder
Method
Mix ricotta, egg yolks, and lemon zest. Fold in flour and baking powder. Whisk egg whites to soft peaks and gently fold in — this is what makes them fluffy. Cook in a buttered pan over medium-low heat, 2–3 minutes per side.
