Lemon ricotta pandekager
Opskriften giver 6 portioner
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using 60ml (1/4-cup) batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side.
Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Serving size: 2 pancakes
(add fresh strawberries on top for fresh, fruity pancakes)
For a one person serving:
1 pinch of baking soda
Small pinch of salt
1 small egg, whites and yolks seperated
1/3tbsp lemon zest (or more, to taste)
40g strawberries, cubed or sliced