Lemon Ricotta Pancakes with Honey
These are the pancakes for a long Sunday — soft as a sigh, scented with citrus, and gilded with honey. Worth the slow morning.
Instructions
- 01
Whisk ricotta, milk, egg yolks and lemon zest until smooth.
- 02
Sift in flour, baking powder, sugar and salt. Fold gently — a few lumps are welcome.
- 03
Whip egg whites to soft peaks and fold into the batter in two additions — keep the air in.
Watch step 03 - 04
Heat a knob of butter in a non-stick pan over medium-low. Cook spoonfuls of batter for 2–3 minutes until bubbles form, then flip and cook 1 minute more.
- 05
Stack, drizzle with honey, scatter berries, and serve immediately.
- ✦Keep the heat medium-low — these brown faster than they look.
- ✦A spoon of mascarpone alongside is never a bad idea.
Nutrition
Approximate values — meant as a guide, not a verdict.
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