Lemon, Ricotta and Oat Pancakes

• Prep time – 5 minutes
• Cook time – 10 minutes

 Makes 12 medium pancakes

• 60g porridge oats
• 60g plain flour
• Pinch of salt
• 1 tsp bicarbonate of soda
• 30g unsalted butter, melted
• 250g ricotta cheese
• 2 tsp maple syrup
• Zest of 2 lemons (keep some aside to serve)
• 2 eggs, separated
• A little oil and a knob of butter
• Greek yoghurt and 2 tsp icing sugar serve

 Method 

1.  Spoon the oats, flour, bicarbonate of soda and salt into a bowl.
2. In a separate bowl, beat the melted butter, ricotta, maple syrup, lemon zest and 2 egg yolks gently with a fork. Add this to the flour mixture and combine to make a smooth(ish) batter.
3. Take a small, clean bowl and add the egg whites. Whisk until it forms soft peaks, then gently fold into the pancake batter.
4. Brush a non-stick frying pan with a little butter and a drop of oil and, over a medium heat, spoon in 2-3 pancakes, using a heaped tablespoon of batter for each cake. Gently cook for a few minutes until bubbles start to appear on top, then flip over and cook for 2-3 minutes on the other side, until well risen and cooked through.
5. Serve immediately with a dollop of Greek yoghurt, extra lemon zest and a sprinkling of icing sugar. Enjoy!