Ricotta Lemon Pancakes

• 1 medium Lemon, unwaxed
• 120 g Plain flour
• 20 g Caster sugar
• 2 tsp Baking powder
• 1 pinch Fine sea salt
• 2 Egg, room temperature
• 200 g Ricotta
• 120 ml Whole milk
• 20 g Unsalted butter

1. Finely zest the lemon, then squeeze it and measure out 2 tbsp juice. Keep a little extra zest aside for serving, if you like.
2. In a mixing bowl, whisk together the plain flour, caster sugar, baking powder and fine sea salt. This helps the pancakes rise evenly.
3. In a second bowl, whisk the eggs, then whisk in the ricotta, whole milk, lemon zest and the measured lemon juice until mostly smooth. A few small ricotta lumps are fine and keep the pancakes tender.
4. Pour the wet mixture into the dry ingredients and whisk just until you no longer see dry flour. Leave the batter to stand for 5 minutes to hydrate and thicken slightly.
5. Melt a little of the unsalted butter in a frying pan over a medium heat. Spoon in the batter to make 6 to 8 small pancakes, then cook for 2 to 3 minutes until bubbles appear and the underside is golden.
6. Flip and cook for 1 to 2 minutes more until golden and cooked through. Repeat with the remaining batter, adding more butter as needed, then serve warm with the reserved lemon zest if using.

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