Ricotta Pancakes with Berries

Light, fluffy pancakes enriched with ricotta and lemon, served with fresh berries.

Ingredients

• 1 cup (250 g) ricotta cheese
• 3/4 cup (180 ml) milk
• 3 large eggs, separated
• 1 cup (125 g) flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• Zest of 1 lemon
• Pinch of salt
• Butter, for cooking
• Fresh berries and maple syrup, to serve

Directions

Key ingredients

Baking Soda & Baking Powder · Maple Syrup

1. Whisk together the ricotta, milk, egg yolks and lemon zest until smooth.
2. Fold in the flour, baking powder, sugar and salt until just combined.
3. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the batter to keep it airy.
4. Melt a little butter in a nonstick pan over medium heat. Spoon in rounds of batter and cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more until golden.
5. Stack the pancakes and serve with fresh berries and maple syrup.

Notes

Adapted from Gordon Ramsay’s ricotta pancakes.