Ricotta Pancakes
These light, fluffy pancakes are perfect for Pancake Day! Soft, slightly tangy, and loaded with creamy ricotta, they’re a delicious twist on a classic favourite. Whether you top them with Nutella, fresh fruit, or your favourite syrup, these pancakes are sure to make your breakfast extra special.
Ingredients
- 130g All-purpose flour
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
- 2 tbsp Sugar (any)
- 1 tsp Fine Sea salt
- Zest of about 1 small lemon
- 2 Eggs
- 140 ml Whole milk
- 1 tsp Neutral oil (vegetable or sunflower)
- 125g Full-fat ricotta
- Nutella to serve
Step 1
In a mixing bowl, whisk together the plain flour, baking powder, bicarb, sugar, and salt.
Step 2
Combine the lemon zest, eggs, milk, oil, and ricotta, whisking until the mixture is smooth.
Step 3
Gently fold the two mixtures together until just combined, then let it rest for 10 minutes.
Step 4
Heat a non-stick pan over medium-low heat, butter it, and spoon in your mixture.
Step 5
Cover with a lid and cook for about 2–3 minutes on each side before flipping
Step 6
Serve warm with Nutella and your favourite toppings.