Lemon & ricotta pancakes

Instructions

1. Put a large baking sheet in the oven and heat to 140°C, fan 120°C, gas mark 1.
2. In a small bowl, combine the flour, bicarbonate of soda and salt. In a separate bowl, mix together the buttermilk, ricotta, egg yolks, caster sugar and grated lemon zest until combined.
3. Put the egg whites in a clean medium bowl and whisk, using a hand-held electric whisk, until soft peaks form.
4. Gently fold the flour mixture into the buttermilk mixture, until just combined, then fold in the egg whites in two batches.
5. Brush a large nonstick frying pan with a little of the oil and set over a medium heat. Pour 4 ladlefuls of batter into the pan – use about 60ml batter per pancake – and cook for 3 minutes until bubbles appear on the surface. Turn the pancakes and cook for another 2-3 minutes, then remove from the pan and transfer to the baking sheet in the oven to keep warm. Repeat with the remaining oil and batter until you have 12 pancakes.
6. Dust with the icing sugar, then serve 2 pancakes per serving.