These are definitely the FLUFFIEST pancakes I have ever had or made! It is embarrassing how excited I was whilst making these and they are ridiculously easy. The ricotta adds a lovely richness and the lemon flavour is spot on – the perfect brunch!
I only used 2 eggs as the original recipe called for 3, which seemed a bit too much and would make the batter too runny. The consistency of this batter was perfect to form the thick, fluffy texture I was looking for.
The tanginess of the lemon works great with honey or maple syrup, so feel free to drizzle these babies with a spoonful!
Lemon Ricotta Pancakes (16 x 12cm diameter pancakes)
Recipe adapted from Cooking Classy
- 1 1/2 cups self raising flour
- 3 1/2 Tbsp granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup ricotta
- 2 large eggs
- 1 Tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 Tbsp oil
- Mix the dry ingredients until combined and make a well in the centre.
- Add all of the wet ingredients into the well, use a whisk (which helps to remove lumps), and being whisking the wet ingredients and slowly incorporating the flour mixture.
- Heat a non-stick pan with a light coating of oil, and pour about 2-3 tablespoons of batter for each pancake.
- When the underside is golden brown and bubbles form on the surface, flip the pancakes over for another 1-2 minutes.
- Serve warm with a drizzle of honey, maple syrup or jam.
This is, hands down, the BEST yoghurt cake. Moist, springy, fragrant. Delicious! And so easy to make!
The cream coloured cake with dark purple blueberries, and flecks of bright yellow lemon zest makes it look all the more appetising.
This is such an adaptable recipe – I’ve made an orange version by replacing the lemon zest with the zest of 3 oranges and omitting the blueberries. I like my flavours strong so I use more than the usual amount of zest quoted in most recipes. I have tried the recipe with reduced sugar (180g) and the sweetness was just perfect, but feel free to modify to your taste.
This can be made into a layered cake, or a loaf cake drizzled with some zesty icing, or enjoyed by itself with a cup of tea or in my case, coffee. I’m only slightly (I tell myself) addicted…
- 2 large eggs
- 200g sugar
- zest from 2-3 lemons, finely grated
- 280g plain flour
- 2 tsp baking powder
- 250ml low fat greek yoghurt
- 120ml/100g oil
- About 1.5 cups blueberries, fresh or frozen
1. Whisk egg and sugar until pale, thick and creamy (about 3-4 minutes)
2. Add lemon zest, yoghurt, and oil. Beat for a further 1 minute
3. In another bowl, sift together the flour and baking powder. Fold into the above mixture, then add the blueberries.
5. Pour batter into a lined 21cm cake tin. Bake at 180C in a preheated oven for 40 minutes until a toothpick inserted into the center comes out clean. I cover mine with foil after 30 mins as it just turns brown, but this depends on your oven
6. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.