Lemon and ricotta pancakes

If you are looking for a twist on the traditional pancake this Shrove Tuesday, why not give these delicious lemon and ricotta pancakes a go?

Adapted from a recipe in The French Women Don’t Get Fat Cookbook by Mireille Guiliano, they are temptingly light and fluffy with a hint of citrus zing.

Lemon and ricotta pancakes

Serves 4

4 eggs
250g ricotta cheese
35g plain flour
50g caster sugar
2 unwaxed lemons
50g butter for frying
Honey to serve

Separate the eggs into two large bowls. Whisk up the egg whites until they form soft peaks and put to one side.

Give the egg yolks a quick beat. Zest the two lemons and add to the yolks. Sieve the flour onto the yolks, then add in the ricotta and sugar. Gently mix together.

Fold in the egg whites gently so you don't lose all that air

Spoon a quarter of the egg whites into the rest of the pancake mixture and carefully fold in. Once combined, gently fold in the remainder of the whites.

Melt enough butter to cover the bottom of your frying pan. Spoon in the pancake mix. You need around a tablespoon of mixture for each small pancake, and you should be able to cook around four at a time, depending of course on the size of your pan.

Fry your dainty pancakes until golden

Fry the pancakes for a couple of minutes until tiny holes appear on the surface. Flip them over and cook for another two to three minutes until a gorgeous golden colour.

Keep the pancakes warm until you’ve cooked them all. Then serve immediately with a drizzle of honey and a good squeeze of lemon.

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