Ricotta pancakes with lemon and sugar. Photo / Chris Court

Serves 4

1 1/2 cups self-raising flour
1 tsp baking soda
1/2 cup caster sugar, plus extra, to serve
1 tsp vanilla extract
3/4 cup buttermilk
3 eggs, separated
1 cup fresh ricotta
Lemon wedges, to serve

1 Place the flour, baking soda, sugar, vanilla, buttermilk and egg yolks in a bowl and whisk to combine.

2 Place the egg whites in a separate bowl and whisk until soft peaks form.

3 Gently fold the ricotta and egg whites through the buttermilk mixture. Heat a large, lightly greased non-stick frying pan over medium heat.

4 Cook 1/4 cup of the mixture, in batches, for 2-3 minutes each side until golden and cooked through. Serve with lemon and sprinkle with extra caster sugar.

* For more recipes by Donna Hay, click here.

More related recipes

Foodhub

Baked Peaches with Brown Sugar and Ricotta Cheese

Ricotta fritters with cinnamon sugar

Buckwheat Pancakes with Honey Ricotta, Strawberry, Rhubarb Compote and Honeyed Ricotta.

1. comments

   • Add
   order by

   • Latest
   • |
   • Oldest
   • |
   • Most Liked