Lemon and Blueberry Ricotta Pancake Recipe
We are always trying new pancake recipes in our house and love this lemon and blueberry ricotta pancake recipe.
Ingredients
- 225g plain flour
- 2 1/2 teaspoons baking soda
- Pinch of salt
- 1 teaspoon vanilla
- 2 eggs, separated
- 30g unsalted butter, melted
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1 teaspoon Pure Maple Syrup, Amber Rich, plus extra for serving
- 245ml milk
- 200g ricotta cheese
- Zest of 1 lemon
- Handful of blueberries, plus extra for serving
- Oil, for frying
Instructions
- Preheat the oven to 160C/140C Fan/Gas Mark 3.
-
In a large bowl, add the flour, baking soda and salt. Separate the egg yolks and whites into two bowls, using a larger bowl for the egg whites.
Whisk the egg whites until light and fluffy, then set aside. - Whisk the wet ingredients into the dry ingredients. Stir in the ricotta cheese, lemon zest and blueberries.
- Gently fold in the egg whites and heat a frying pan over a medium heat.
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When the pan is hot, pour in a large spoonful of batter and cook until bubbles start to form and the underside is golden brown.
This can take up to 1 minute 30 seconds as the batter is quite thick. Flip and cook the other side.
Once browned on both sides, place the pancake in an ovenproof dish, cover with foil and keep warm in the oven while cooking the remaining pancakes. - Serve with pure maple syrup and blueberries. Makes 8 fluffy pancakes.