I started by mixing together 2 medium eggs with 250g ricotta (standard size tub) and 2 tbsp of self-raising flour, plus sugar, milk, orange zest and lemon juice, as well as a bit of vanilla essence. I poured a spoonful onto the buttered pancake pan. Alas, it didn't hold and started falling apart when it was time to flip it.
Back to the mixing bowl, I added another 2 heaped tbsp of flour and mixed all the ingredients well. And then I had perfectly shaped little pancakes, very delicate in texture, light and fluffy.
I also made a batch of ricotta pancakes with fresh blueberries. Just add a few blueberries per pancake straight after you pour the thick batter on the pan and push them gently inside the batter. As they disappeared very fast, I didn't have a chance to take any photos of the blueberry ricotta pancakes, but trust me, they looked lovely, and tasted great, with the blueberries oozing their sweet juice.
So if you fancy to have a go, here is my recipe for Ricotta pancakes:
2 medium eggs
1tsp freshly squeezed lemon juice
4tbsp self-raising flour
2tbsp caster sugar
zest of 1 orange, grated finely
1tbsp vanilla essence
butter for the frying pan
vanilla syrup for pouring (optional)
Mix all the ingredients together to a thick consistency. Butter the pancake pan slightly, pour a tablespoon of batter per pancake. You will get about 12+ pancakes, depending on the thickness you want.
Serve hot with any syrup or honey, or just dusted with icing sugar.
I have recently mentioned OXO Good Grips Flip & Fold omelette turner, and hasten to report that I find it very handy when it comes to making pancakes.