Ricotta and lemon Pancakes

There are mornings when you want breakfast to feel a little bit special, but still easy enough to pull together without overthinking it. These ricotta pancakes are exactly that.

They’re light, fluffy, and softly set thanks to the ricotta, with just enough sweetness to work with fruit, yoghurt, or a drizzle of honey. I’ve made these countless times, and they’re one of those recipes that always feel like a win, whether it’s a slow weekend breakfast or feeding a table of people.

I cooked these on the BBQ this time around on a low heat, which gave them a gentle, even cook and a great golden finish, but they work just as beautifully in a frying pan or cast iron skillet.

Ingredients

250 g ricotta cheese
130 g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
1½ tbsp caster sugar
¼ tsp fine salt
180 ml full-cream milk
2 large eggs, separated
½ tsp vanilla extract
Zest of 1 lemon
Butter, for cooking

Optional to add before flipping
Raspberries or blueberries (fresh or frozen)

Method

1. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, caster sugar, and salt.

2. Mix the wet ingredients
   In a separate bowl, whisk together the ricotta, milk, egg yolks, vanilla extract, and lemon zest until smooth.

3. Combine
   Add the wet mixture to the dry ingredients and stir gently until just combined. A few lumps are fine. Do not overmix.

4. Whip the egg whites
   In a clean bowl, whisk the egg whites to soft peaks. Gently fold them through the batter to keep the pancakes light and fluffy.

5. Cook
   Heat a BBQ plate, frying pan, or cast iron pan over low to medium heat and add a little butter. Spoon the batter into the pan.

If using fruit, scatter a few raspberries or blueberries over the pancakes before flipping. Cook for around 4–5 minutes on the first side until bubbles appear and the underside is golden, then flip and cook for a further 2–3 minutes until cooked through and fluffy.

Serve warm.

Elliot’s Tips

• Cooking on a low, steady heat gives the best rise and prevents the outside colouring too quickly before the centre is cooked.

• Cast iron pans hold heat beautifully and give a really even cook on pancakes.

• Adding berries before flipping helps them settle into the pancake rather than rolling off.

• A little lemon zest lifts the ricotta and keeps the pancakes tasting fresh, even when served with sweet toppings.