Ricotta pancakes

  • 10 mins preparation
  • 10 mins cooking
  • Makes 4 Item
  • Print


Ricotta pancakes
  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 tablespoon sugar
  • 1 lemon, finely grated zest
  • 1 cup milk
  • 125 gram fresh ricotta
  • 1 egg
  • 30 gram butter (melted)
  • lemon curd, blueberries, maple syrup, to serve


Ricotta pancakes
  • 1
    Sift flours together into a large bowl. Stir in sugar. Add zest.
  • 2
    In a jug, whisk milk, ricotta and egg together. Make a well in centre of dry ingredients. Gradually beat in liquid until mixture is smooth.
  • 3
    Heat a small frying pan (15cm) on medium. Brush with butter. Add 1/2 cupfuls of mixture to pan, swirling to coat base and pouring out excess. Cook for 1-2 minutes, until bubbles appear. Turn and cook for 1 minute. Repeat with remaining batter. Serve with lemon curd, berries and maple syrup.


For a lunchbox or picnic treat, add blueberries to batter and make 12 small pikelets. Allow to cool and sandwich with lemon curd.

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