Sometimes simple is best. With only a hint of lemon, these fluffy pancakes aren’t too sweet making them a great breakfast or dessert.
After more scrumptious pancake recipes?
Ingredients
Method
Whisk flour, sugar, baking powder, baking soda and salt in a large bowl to combine. Whisk eggs yolks, ricotta, buttermilk and Lemon Infused Extra Virgin Olive Oil in a medium bowl until smooth, then add to dry ingredients until only just combined. Don’t over beat.
Heat one teaspoon of the light Extra Virgin Olive Oil in a large non-stick frying pan over medium heat. Pour ½ cup of batter into pan, then gently spread to about 12cm in diameter. Cook for about 2 minutes or until bottom is golden brown and bubbles form on top. Flip and cook for a further 2 minutes or until cooked and golden brown. Set aside on a plate. To keep them warm, you can cover the plate loosely with foil if you like.
Repeat with light olive oil and remaining batter to make 9 pancakes. Serve topped with lemon curd, blueberries, a dusting of icing sugar with lemon wedges on the side to squeeze over. Serve.
Recipe provided by Cobram Estate
Cook’s tip
For most of us, the first pancake is never pretty. So the mix makes 9, to allow for that first possible dud pancake. To make cooking time quicker, cook pancakes in two frying pans at once.
You may also like
Fluffy pancakes with berry-cherry syrup
Rich chocolate crepes with mascarpone and bananaÂ
Related stories
Native ad body.
Native ad body.
Native ad body.
