29/10/2021
In our current episode we learnt about Rach's competitive lunch box spirit. Here are her lunch box Lemon Ricottapancakes.
This ingredients list will make 10 large pancakes. I usually double it to make sure there is enough to freeze.
I cook them in table spoon size amounts. Pop them in a lunch box frozen and they have defrosted by morning tea time, you can even make a jam and natural yoghurt dip for them. Otherwise heating them in the microwave is also super easy.
You can use lemon essence if you don't have lemons, just leave out the baking soda.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup fresh lemon juice
2 teaspoon lemon zest
In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
Pour batter by 1/3 cupfuls onto a greased frying pan, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or cream.
Notes
To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months.
Let us know how you go!
