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Preparation Time: 5 minutes
Cooking time: 4 - 5minutes
Serves: 3
If served as three portions, provides 235 cals, 14.5g fat (of which 3.5g saturates), 7.5g sugar and 1.4g salt per portion.
Ingredients
- 60g (2oz) self-raising flour
- ¼ tsp baking powder
- 1 tbsp caster sugar
- ½ tsp salt
- 2 medium free-range effs
- 75ml (2fl oz) natural yogurt
- 75g (2½oz) ricotta cheese
- Zest of 1 lemon, juice of ½
- ¼ tsp vanilla essence (optional)
- 1 tbsp of vegetable oil
Method
1. In a large bowl, whisk together flour, baking powder, sugar and salt.
2. In a separate bowl, whisk together eggs, then add yogurt and ricotta and mix. Stir in zest, lemon juice and vanilla essence if using.
3. Make a well in the dry ingredients and add the wet ingredients, then carefully combine. Place a non-stick pan on a medium heat and brush with oil. When hot, ladle a portion of pancake batter into the pan.
4. Cook for 2 - 3 minutes until bubbly, adjusting the heat as necessary. Flip over pancake and cook the other side for approximately 2 minutes. Repeat with remaning batter.
5. Serve with maple syrup, yogurt and fresh fruit.
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