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Apple, Lemon and Ricotta Pancakes

Serves 4


  • 1 cup Australian reduced fat smooth ricotta cheese
  • finely grated rind of 1 lemon
  • 1 cup whole milk
  • 2 eggs
  • 1 cup self-raising flour
  • 1/4 teaspoon baking powder
  • 1/2 cup rolled oats
  • 1 apple, cored and diced
  • 1/4 cup sultanas
  • cooking oil spray
  • 2 cups seasonal fruits (eg. apples, figs, berries), for serving
Download Recipe (PDF)


  1. 1. Combine ricotta and lemon rind in a small bowl, set half aside for serving. Whisk remaining ricotta mixture together with milk and eggs.
  2. 2. Combine flour, baking powder, oats, apples and sultanas in a bowl. Stir in the milk mixture until well combined, rest for 5 minutes.
  3. 3. Spray a large non-stick frypan with oil and place over medium-high heat. Pour 1/3 cup of mixture into the frypan and cook for 1-2 minutes until bubbles form on the surface, turn cook until golden and cooked through. Repeat with remaining mixture to make 8 pancakes.
  4. 4. Arrange 2 pancakes on each plate and top with fresh fruit and a spoonful of the reserved lemon ricotta.

Nutritional Information

Nutrients per serve:
Energy (kj) 1815
Protein (g) 17.9
Fat, Total (g) 13.4
Saturated (g) 6.4
Carbohydrates (g) 58.4
Sugars (g) 24.8
Sodium (mg) 430
Calcium (mg) 327
Iron (mg) 1.9


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