Lemon and Ricotta Pancakes


Lemon and Ricotta Pancakes


1 1/4 cups white flour
3 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup ricotta
1 tbsp. canola oil
1 large egg
2 large egg whites
1/2 cup freshly squeezed lemon juice
2 tsp. lemon zest


Mix the flour, baking powder, baking soda, sugar and salt in a large bowl.

In another bowl, whisk ricotta, oil, egg, egg whites, lemon juice and zest together until combined.

Pour mixture over dry ingredients and combine.

Pour about 1/3 cup batter for each pancake onto the griddle and cook until bubbles appear on top and the underside is nicely browned. Flip and repeat on the other side.

Products Used

MasterClass Cast Aluminium 51cm Dual Griddle Tray 

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug 

KitchenCraft Lemon Zester

KitchenCraft Beechwood Crêpe Spatula 

Colourworks Nylon Headed Jumbo Turner 

KitchenCraft Set of 10 Stacking Measures