Photo of Fluffly lemon pancakes by WW

Fluffly lemon pancakes

7
7
7
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy

Ingredients

plain flour

1½ cup(s), (225g)

bicarbonate of soda

1 tsp

buttermilk

1 cup(s), (250ml)

low-fat ricotta cheese

½ cup(s), (120g), smooth variety

egg(s)

2 medium, separated

caster sugar

1½ tbs

fresh lemon rind

1½ tbs, plus extra to serve

canola oil

2 tsp

icing sugar

½ tsp

fresh berries

1 cup(s), to serve

Instructions

  1. Preheat oven to 100°C. Place a baking tray in oven to warm.
  2. Combine flour, bicarbonate of soda and a pinch of salt in a large bowl. Whisk together buttermilk, ricotta, egg yolks, sugar and rind in a medium bowl until well combined.
  3. Using electric beaters, beat egg whites in a medium bowl until soft peaks form. Using a spatula, gently stir flour mixture into buttermilk mixture. Gently fold in egg white, a little at a time, until no white streaks remain.
  4. Heat oil in a large non-stick frying pan over medium heat. Spoon three ¼-cup (60ml) amounts of batter into pan to make 3 pancakes, and cook for 1-2 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until golden and cooked through. Transfer to baking tray in oven. Repeat with remaining batter to make 12 pancakes. Dust pancakes with icing sugar and serve with berries and lemon strips.

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