Ricotta gives these small lemon pancakes a tender center without needing to whip egg whites. A little lemon zest adds fragrance, while a moderate pan temperature lets the centers cook before the outsides brown. Serve with berries or plain yogurt rather than hiding the gentle lemon flavor beneath a heavy topping.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 120 g plain flour
- 1½ teaspoons baking powder
- 1 tablespoon sugar
- Pinch of salt
- 150 g ricotta
- 1 large egg
- 150 ml milk
- Zest of 1 lemon
- 1 tablespoon melted butter plus a little for the pan
Whisk flour, baking powder, sugar and salt together in a bowl. In a second bowl, whisk ricotta, egg, milk, lemon zest and melted butter until combined; small ricotta flecks are fine.
Fold the wet ingredients into the dry ingredients just until no dry flour remains. Do not beat the batter smooth. Rest for 5 minutes while heating a nonstick pan over medium-low heat.
Lightly butter the pan. Add about 3 tablespoons of batter per pancake, leaving space between them. Cook for 2–3 minutes, until bubbles appear and the edges look set.
Flip carefully and cook for another 2 minutes, until the center is set. Check one pancake before cooking the rest; lower the heat if it browns while still wet inside.