» Lemon and Ricotta PancakesPop Therapy

I rarely digress from my standard peanut butter and toast in the morning, but this morning I decided for something special I’d make pancakes!! As a child I would make pancakes every weekend for my mum and brother, but haven’t made them in years….to make them a bit more exciting than the standard kind, I opted for a ricotta and lemon flavour…and they were awesome!!!

I served them with extra ricotta cheese and maple syrup. The recipe makes a large quantity of batter so you can easily save some for another day.

Here is the recipe – adapted from this recipe from taste.com.au

Ingredients

1 1/2 cups milk (I used almond milk in mine)
1 egg
2 teaspoons vanilla extract
2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1/3 cup caster sugar
25g butter, melted – for frying
2/3 cup smooth ricotta cheese
finely grated zest of 1 lemon rind

Method

Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Stir in ricotta and lemon rind.
Heat a large non-stick frying pan over medium heat. Brush pan with butter. Pour a generous spoon into the pan and cook until bubbles appear on surface before flipping. Brush pan with butter between batches pancakes.