Serves: 12
Makes: 36 pancakes
Lemon, Blueberry and Ricotta Pancakes
Ingredients:
- 300g ricotta cheese
- 225g plain flour
- 190ml semi skimmed milk
- 1tsp baking powder
- 75g caster sugar
- 4 medium eggs, separated into yolks and whites
- 1 tbsp Jif lemon juice
- 125g pack blueberries
- Oil for frying
Method:
- Mix the egg yolks, ricotta, sugar and milk in a large bowl. Sieve in the flour and baking powder and stir to combine.
- Fold in the Jif lemon juice and blueberries.
- In a separate bowl, whisk the eggs whites until they form soft peaks, then gently fold into the ricotta mixture.
- Add the oil to a non-stick frying pan over a high heat. Pour surplus oil in a bowl and reserve for remaining pancakes.
- When the pan is really hot, turn the heat down to medium and pour in a tablespoon of batter. After 1-2 minutes when the pancake has begun to bubble, turn it over and cook on the other side for one minute.
- Repeat until all the batter has been used, keeping the cooked pancakes warm. Stack on a plate and dust with icing sugar.
Recipe courtesy of Jif
Tagged in Recipes