Lemon Ricotta Pancake

INGREDIENTS

• 3 eggs, separated
• 1 ½ tbsp. caster sugar
• 2/3 cup ricotta
• ¼ cup plain flour
• 1 tsp lemon zest
• Pinch salt
• 30g butter, melted

LEMON SYRUP

• 2 tbsp lemon juice
• 2 tbsp caster sugar
• 1 tsp honey
• Extra ricotta for serving

 

DIRECTIONS

FOR THE SYRUP

1. Place ingredients into a small saucepan and bring to the boil.  Put aside until pancake are ready.

PANCAKES

1. Pre heat the pancake perfect until the READY light is illuminated.
2. Using an electric mixer, beat the egg whites to a soft peak and then add the sugar and continue to beat until the egg whites are glossy and firm peaks form.
3. In a separate bowl whisk the egg yolks until pale and then add the ricotta, flour, zest and salt.            
4. Add the melted butter to the yolk mixture and stir until combined.
5. Fold through ¼ of the egg whites to bring the egg yolk mixture and egg white mixture consistencies similar and then fold through the remaining egg whites.
6. Lightly spray the pancake perfect hotplate with canola spray and place ¼ cup of prepared pancake batter into each recessed pancake cooking well.
7. Close and lock the lid and cook for 4 minutes or until desired colour. Carefully remove the pancakes using a silicon spatula and continue to cook the remaining pancake batter
8. Serve with extra ricotta and lemon syrup.