We’re serving up Lemon & Ricotta Pancakes for this week’s Monday Meal.

Basically, it’s your fave pancake recipe, but with an Italian twist.

They are light, fluffy, and bursting with flavour thanks to a hint of lemony zing.

Make them for breakfast or brunch.

Or, serve them with some vanilla ice cream and maple syrup as an after dinner dessert!

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Ingredients

1 ½ cups flour
2 tbsp sugar
1 ½ tbsp baking powder
1 cup ricotta cheese
¾ cup milk
Zest 2 lemons
1 tsp vanilla extract
2 eggs, separated

Method

Whip the egg whites until soft peaks form.

Combine dry ingredients and whisk together.

Whisk together ricotta, milk, lemon zest, vanilla and egg yolks; gently mix into dry ingredients.

Fold the egg white into the mix.

Heat a non-stick frypan over medium-low heat and spray with olive oil.

Ladle mixture into the pan, cook until bubbles appear on the surface, then flip.

Cook for a couple more minutes, and then remove from the pan.