Fluffly lemon pancakes
1½ cup(s), (225g)
bicarbonate of soda
1 cup(s), (250ml)
low-fat ricotta cheese
½ cup(s), (120g), smooth variety
2 medium, separated
fresh lemon rind
1½ tbs, plus extra to serve
1 cup(s), to serve
- Preheat oven to 100°C. Place a baking tray in oven to warm.
- 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.
- 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.
- 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.