Ricotta Pancakes
Ingredients:
- 2 cups Self Raising Flour, sifted
- 1/3 cup Sugar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1 cup of Milk
- 3 tablespoons butter, melted
- 3 Eggs
- 400 grams Ricotta Cheese
- 1 tablespoon fresh Lemon Juice
Method:
- Combine all dry ingredients in a bowl.
- Then add all wet ingredients.
- Beat well with beater until combined.
- Cover and refrigerate for at least an hour, or even overnight if preparing for the next day.
- Fry as you would with any other pancake, or use the batter in a waffle or pancake machine.
To Serve:
Fresh berries or fruit, with maple syrup and icing sugar over the top.