Name: Ricotta lemon pancakes with honey
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup ricotta; 2 eggs; 2 egg whites; 1/2 cup plain flour; 1 tablespoon canola oil; 2 teaspoon finely grated lemon zest; 2 teaspoon honey, plus extra to serve; 2 mandarins, segmented, chopped

Ricotta lemon pancakes with honey

Theses healthy lemon ricotta pancakes skip the sugar and instead are topping with zesty mandarin pieces and a drizzle of honey for a clean, simple breakfast pancake dish. The right way to start your day.

Makes 8

Cook

30M

Ingredients

1 cup ricotta

2 eggs

2 egg whites

1/2 cup plain flour

1 tablespoon canola oil

2 teaspoon finely grated lemon zest

2 teaspoon honey, plus extra to serve

2 mandarins, segmented, chopped

Method

1.Combine ricotta, eggs, egg whites, flour, oil, lemon zest and honey in the bowl of a food processor. Process until smooth.

2.Heat a large non-stick frying pan on low. Cook in batches of 3 or 4, spooning 2 tablespoons of the mixture into pan for each pancake, allowing space for spreading.

3.Cook for 2-3 minutes, until bottoms are set and golden and small bubbles appear on the surface. Turn pancakes over with a spatula and cook or 1 minute until golden.

4.Serve topped with chopped mandarin and a drizzle of honey.

Use oranges if mandarins are not in season. Try adding a dollop of mascarpone when serving the pancakes, and try maple syrup in place of honey.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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