RICOTTA & LEMON PANCAKES
INGREDIENTS
• 11/2 cups self-raising flour• 1 tsp baking powder• 1 cup milk• 50g butter, melted, plus extra for cooking• 1/4 cup honey, warmed, plus extra to serve• 2 eggs, separated• 1 lemon, zest, plus 2 tbsp juice• 200g ricotta, crumbled, plus extra to serve• Lemon wedges, to serve METHOD
1 Sift flour and baking powder together into a large bowl. Make a well in the centre. 2 In a jug, whisk milk, butter, honey, yolks, zest and juice together. Gradually whisk into flour mixture until smooth. 3 In a clean bowl, using an electric mixer, beat egg whites until stiff peaks form. Using a large metal spoon, fold gently through batter with ricotta. 4 Heat a large non-stick frypan on medium. Brush with butter. Working in 4 batches of 2, pour 1/3 cup of…
