Lemon Ricotta EVOO Pancakes Recipe - Cape Schanck Olive Oil
Light and fluffy Lemon Ricotta Pancakes made with Leccino EVOO. Perfect for a sweet treat served with honey and berries. Try them now!
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Cooking tools:
- Microplane
- Whisk
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Paper towel
- Stove
- Plate
Ingredients
- – 120g Plain Flour
- – 1/2 teaspoon bi-Carb
- – 1/2 teaspoon Sea Salt
- – 225g Ricotta
- – 2 Egg Yolk (reserved egg white for whipping)
- – 90ml Milk (full cream)
- – 1 teaspoon grated Lemon
- – 4 teaspoon Lemon Juice
- – 1 teaspoon Vanilla Extract
- – 30ml Leccino Extra Virgin Olive Oil
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