Ricotta Pancakes

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

2 oz - plain flour (all-purpose flour)

1 tablespoon - sugar

pinch - salt

1 - lemon

12 fl oz - ricotta cheese

4 - eggs

1 knob - butter

Remove the zest from half of the lemon (keep the lemon for other use). Separate the eggs. Mix together the flour, sugar, salt, lemon zest, ricotta, and egg yolks in a large bowl until thoroughly combined. Beat the egg whites in a separate bowl until stiff, then fold the egg whites into the ricotta mixture.
Heat a non-stick griddle to medium-high heat (you can use a flat-bottomed frying pan if you don't have a griddle). Spread a knob of butter on the hot griddle then ladle about 4 fl oz (120ml or ½ cup) of the pancake mixture onto the griddle and cook for about 2 minutes per side, until golden. Keep the pancakes warm in a low oven and repeat until the pancake mixture is used up. Serve warm with butter or Maple syrup.