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Place 150g of self-raising flour, 1 teaspoon of bicarbonate of soda, 50g of golden caster sugar, 1 tablespoon of poppy seeds, and a small pinch of sea salt into a large bowl, then mix together.
Separate 1 large egg, then beat 150g of ricotta into the egg yolk – you want it to be lightly mashed up, but still with a bit of texture.
Pour in 250ml of semi-skimmed milk, finely grate in the zest from 1 lemon and squeeze in the juice. Mix together, then gradually beat it into the dry ingredients.
Whisk the egg white until light and fluffy, then fold it through the mixture.
Preheat the oven to the lowest setting (if serving up all the pancakes at the same time).
Drizzle a little olive oil into a non-stick frying pan over a medium heat, add a large spoonful of the batter, then cook for a couple of minutes on each side, flipping when nicely golden. Repeat with the remaining batter, adding a little extra oil, if needed.
Keep the pancakes warm in the oven until they’re all done, or serve up as and when they’re ready, with 300g of fresh berries, a drizzle of runny honey, a dollop of yoghurt and a pinch of extra poppy seeds.