Ricotta and Lemon Pancakes, Bitton Orange Jelly

Ricotta and Lemon Pancakes, Bitton Orange Jelly

Serves 8
This new dish on our Spring Menus should come with a warning - addictive! 

Serves 8


  • 214 g all purpose flour
  • 50 g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 236 ml milk
  • 180 g ricotta
  • 3 large eggs
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • juice of 1 lemon
  • 14 g butter, melted


In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds.

Make a well in the centre of the flour mixture and set aside.

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

Add butter, lemon zest and lemon juice to the milk mixture and mix until well combined (note - it will curdle a little which is fine).

Immediately pour the milk mixture into the flour mixture and whisk until just combined (note - the batter should be slightly lumpy).

Place a large non stick frying pan onto the stove top and add a little extra butter. Pour 1/3 cup of the batter into the pan and cook until bubbles start to appear on the surface and the edges are turning golden brown. Flip and cook on the other side until cooked through.   Set aside and repeat.

Serve with fresh or caramelised banana and a drizzle of Bitton Orange Jelly.

Products Used in this Recipe