Ricotta cheese (part-skim): 120g (1/2 cup), Eggs: 100g (2 large), Whole wheat flour: 60g (1/2 cup), Lemon (zest and juice): 1 medium, Baking powder: 4g (1 tsp), Vanilla extract: 5ml (1 tsp), Honey: 15g (1 tbsp), Salt: 1g (pinch), Olive oil: 10ml (2 tsp, for cooking), Mixed berries (fresh): 100g (2/3 cup), Mint leaves: 5g (for garnish)
1. In a bowl, whisk together 120g ricotta cheese, 100g eggs, zest and juice of 1 lemon, 5ml vanilla extract, and 15g honey until smooth. 2. In a separate bowl, combine 60g whole wheat flour, 4g baking powder, and 1g salt. 3. Add dry ingredients to wet ingredients and mix until just combined. 4. Heat a non-stick pan over medium heat and add a small amount of oil. 5. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 1-2 minutes until golden brown. 7. Serve topped with 100g mixed berries and garnish with 5g mint leaves.
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