Creamy wholegrain lemon ricotta pancakes are the best way to start a summer morning. These delicate, fragrant pancakes are perfect topped with fresh peaches or nectarines and maple syrup! You can substitute wholemeal flour for the spelt.
Prep time: 15 min
Cook time: 15 min
Servings: 12 pancakes
Ingredients
- spelt flour: 1 cup
- baking powder: ½ teaspoon
- brown sugar: 2 tablespoons
- salt: ⅛ teaspoon
- ricotta: 1 cup
- milk: ¾ cup
- eggs: 2 (large), separated
- lemon, juiced: ½ lemon
- lemon, zested: 1 whole lemon
- vanilla extract: 1 teaspoon
- butter or light vegetable oil: for frying
Directions
Step 1: In a large bowl whisk together the flour, baking powder, sugar and salt.
Step 2: To the dry-ingredient bowl add the ricotta, milk, egg yolks, lemon juice, zest, and vanilla extract. Whisk until batter comes together smoothly.
Step 3: In a separate bowl whisk the egg whites until frothy. Fold the egg whites into the batter.
Step 4: Heat a large non-stick pan over a medium heat. Using a ¼ cup measure, scoop batter onto the hot pan (3-4 pancakes at a time). Continue with the rest of the batter. Serve with seasonal fruit and maple syrup.
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