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Susan Spicer's lemon ricotta pancakes


  • To make the batter, beat the milk and 2 tbsp sugar in a heavy-bottomed pot and gently cook until it just begins to bubble. Remove from the heat, add the melted butter and put in a blender with the flour and icing sugar. Mix well.
  • Then add the eggs, one at a time, continually beating.
  • Add the citrus zest with the salt and pulse to combine. Then set aside for 15 mins.
  • Combine the ricotta and mascarpone with the remaining sugar, the vanilla and citrus juices until smooth. Taste for sweetness.
  • When ready, whisk the batter and make thin pancakes in a lightly buttered pan.
  • Serve the pancakes with a good dollop of the ricotta mixture in the centre and lemon wedges on the side.


  • 1 cup milk
  • 4 tbsp white sugar
  • 2 tbsp melted unsalted butter
  • ¾ cup plain flour, sifted
  • ¼ cup icing sugar
  • 3 large eggs
  • 1 tspn grated lemon rind
  • 1 tspn grated orange rind
  • a good pinch of salt
  • 1 cup ricotta cheese
  • ½ cup mascarpone cheese
  • 1 tspn vanilla extract
  • 2 tbsp fresh orange juice
  • 2 tbsp fresh lemon juice
  • extra unsalted butter
  • 1 lemon, cut in wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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