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Lemon pancakes with ricotta & peaches
Lemon pancakes with ricotta & peaches
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 190g (1 1/4 cups) self-raising flour
  • 40.00 gm caster sugar
  • 2 eggs, at room temperature
  • 125ml (1/2 cup) milk
  • 60ml (1/4 cup) fresh lemon juice
  • 3 tsp finely grated lemon rind
  • 30g (1 1/2 tbsp) butter, melted
  • Butter, to grease
  • 200g fresh ricotta
  • 71.50 gm honey
  • 1 825g can peach slices in syrup, drained
Instructions:
  • In a medium bowl, sift the flour and mix in the sugar, then create a well in the center. In a large jug, whisk together eggs, milk, lemon juice, and lemon rind. Pour the mixture into the well and whisk until smooth. Gently fold in the melted butter.
  • - Preheat a non-stick pan over medium heat and add a touch of butter. Pour two 60ml (1/4 cup) portions of batter into the pan, leaving space for spreading. Cook for 1 minute on each side until golden brown. Place on a plate and cover with a tea towel. Repeat with the rest of the batter to make a total of 8 pancakes, greasing the pan if needed.
  • Combine ricotta and a touch of sweet honey in a bowl, mixing until smooth.
  • Plate the pancakes, then generously top them with peach slices and the creamy ricotta mixture. Finish by drizzling over the remaining honey for a delightful finishing touch before serving right away.

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