LEMON RICOTTA PANCAKES

These pancakes are made with a touch of fresh ricotta cheese, and delicious lemon zest and lemon juice. They are light, extra fluffy, perfectly sweet, and are served with a drizzle of honey. Save this post to recreate, and make sure to share your pictures with me; I LOVE to see your creations! 

Ingredients (makes 7-8 pancakes): 

• 150 g plain flour 

• 1 tsp baking powder

• 2 eggs

• 120 g ricotta cheese 

• 50 g milk of choice 

• 2 tbsp olive oil + extra for cooking 

• 2 tbsp honey + extra for topping 

• Juice and zest of 1 lemon 

• 1 tbsp poppy seeds 

Method:

In a bowl, mix flour and baking powder. 

Make a well in the center and, using a whisk, mix in the eggs, ricotta, olive oil, honey, lemon zest and lemon juice. 

Beat until you have a smooth batter. Set aside for 5 minutes - I found my pancakes much fluffier if I do this. 

Heat a non-stick frying pan over a medium heat and add a drizzle of olive oil. 

Add about 2 tbsp of batter per pancake and cook each side for 2 minutes, or until both sides are golden brown and the pancake has risen to about 1.5 cm thick. 

Repeat until all the batter is used up. Serve with a drizzle of honey.