Lemon Ricotta Pancakes

Perfect for breakfast at home or on the go.These light and fluffy ricotta pancakes are also ideal as a lunchbox filler

Ingredients

• 1.5 cups self raising flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tablespoons sugar (optional)
• 3/4 cup Hanini ricotta
• 1 cup milk
• 2 Le Naturelle cage free eggs
• zest and juice of 1 large lemon

Method

1. In a large bowl, mix dry ingredients: flour, baking soda, salt, sugar.
2. Whisk in ricotta, milk, eggs, lemon zest and lemon juice
3. Preheat a non-stick pan. Pour a tablespoon or 2 of batter . I usually use my ice cream scoop as a measure and fit 4 small pancakes on the pan. 
4. When bubbles start to form, flip and cook until golden
5. Serve warm with blueberry syrup or jam. 

Watch the video here