Easy to make, light and delicious, serve with a wedge of lime and maple syrup,
crispy bacon maybe and when we are in the strawberry season, a few crushed
with caster sugar, spooned over the pancakes is just about the best.
Makes about 12
250g ricotta
100g self-raising flour
1 tablespoon sugar
100ml milk
juice ½ lime
2 eggs
knob of butter
Mix the ricotta, flour, sugar, milk, lime juice well together, separate the eggs and add the egg
yolks to the mixture, whisk up the whites and fold gently into the mixture, Heat a large pan
with a knob of butter, keep the heat just medium, spoon about six tablespoons of the mixture
into the pan, cook for about 3/4 minutes on each side, until nicely browned. Keep warm in a
low oven then continue with the next 6 pancakes. Serve warm.
