Lemon & Ricotta Pancakes
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Lemon & Ricotta Pancakes

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Serves 12

Light & fluffy pancakes with a soft flavour

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  • 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


    1. 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.
    2. 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.
    3. Serve with warmed conserve and enjoy.

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