LEMON & RICOTTA PANCAKES

Lemon & Ricotta Pancakes image

Provided by misslaffan

Time 15m

Yield Serves 12

Number Of Ingredients 7

250g/9oz ricotta cheese
5 tbsp golden caster sugar
3 Large eggs, separated
Finely grated rind of 1 lemon
2 tbsp melted butter
55g/2oz plain flour
Warmed cherry or blueberry conserve to serve

Steps:

Place the ricotta cheese, sugar and egg yolks in a large bowl and mix together. Stir in the lemon rind and melted butter. Sift in the flour and fold in. Place the egg whites in a separate bowl and whisk until soft peaks form. Gently fold the egg whites into the ricotta mixture.
Put a non-stick frying pan onto a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for 1-2 minutes or until the underside is coloured then turn over and cook for another 2 minutes.
Serve with warmed conserve and enjoy.