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Fluffly lemon pancakes

Fluffy lemon pancakes

Total Time
35 min
20 min
15 min
Creamy ricotta cheese and beaten egg whites ensure that these lemony pancakes are rich yet ultra-light. Make a double batch and freeze to enjoy at another time. Defrost them in your microwave or overnight in the fridge, and then warm them on a frying pan until golden before serving. The best part is that however you're serving these slightly sweet, lemony flapjacks, they can be on the table in half-hour from start to finish. This makes them ideal to serve a crowd for thoughtful weekend breakfast.


Plain flour

1½ cup(s), (225g)

Bicarbonate of soda

1 tsp


1 cup(s), (250ml)

Low-fat ricotta cheese

½ cup(s), (120g), smooth variety


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


  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.