Breakfast · Italian

Lemon ricotta pancakes

Tender pancakes made rich with ricotta and brightened with lemon zest.

Serves
2
Prep
10 min
Cook
12 min
Total
22 min
  • Vegetarian here means no meat, poultry, fish or shellfish.

Ingredients

For 2 servings
  • 120 g ricotta cheese, part-skim
  • 2 large eggs
  • 60 g all-purpose flour
  • 1 tsp lemon juice
  • 1 tbsp honey
  • 1 tsp olive oil

Method

  1. Whisk the ricotta and eggs together until smooth.

  2. Fold in the flour, lemon juice and honey until just combined.

  3. Heat the olive oil in a nonstick pan over medium heat.

  4. Cook small rounds of batter for 2 to 3 minutes per side until golden.

  5. Serve warm.

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