Fluffy lemon ricotta pancakes

Creamy ricotta gives these a custard like texture and taste whilst the whisked egg whites create soft, velvety, cloud like pancakes - these really are my favourite. Lemon zest brings a light and tangy citrus flavour and I like to top them with seasonal berries and maple syrup.

Time to prep : 15 minutes

Servings : 4 - 6

Ingredients

220g plain flour

100g sugar

1 tsp baking powder

Pinch of salt

360ml milk (I use whole)

250g ricotta

4 eggs, yolks and whites separated

1 tsp vanilla extract

1 lemon, juice and zest

Butter, for frying

Method

1. Set the oven to the lowest setting and line a large baking tray with baking paper. This can be used to keep the pancakes warm whilst you're cooking them.

2. In a large bowl, mix the flour, sugar, baking powder and salt together. In a separate bowl, whisk together the milk, ricotta, egg yolks, vanilla, lemon zest and juice until smooth (don't worry if there are some clumps from the ricotta). Pour the wet ingredients in with the dry ingredients and fold through with a spatula until just combined.

3. In a clean bowl, use an electric mixer (or standing mixer with whisk attachment) to whisk the egg whites until glossy, stiff peaks form. Gently fold these in with the pancake mix.

4. Place a large, non-stick frying pan over a low-medium heat and lightly brush the pan with butter. Working in batches, use about 2 heaped tbsp of batter per pancake and cook for 2 - 3 minutes on each side until golden. Transfer each cooked pancakes to the oven to keep warm until you are ready to serve.

Nutritional Information

(per serving - 4 pancakes)

402 calories

16g protein, 60g carbs, 12g fat

Good to know:

• Cooked pancakes will keep in the fridge for up to 3 days, or the freezer for up to 3 months. Separate pancake layers with greaseproof paper and store in an airtight container. Re-heat in the microwave or simply pop straight into the toasted until crisp.

• Swap lemon zest for orange or add 2 tbsp poppy seeds to the batter for a twist.

• A good quality non-stick pan goes a long way. Add a small amount of butter in-between every few pancakes, wipe to pan with a sheet of paper towel in-between each new butter addition, to remove any browning butter (which will cause the pancakes to burn).