Lemon And Ricotta Pancakes - cooking recipe

Ingredients

1 cup ricotta cheese
2 None eggs
2 None egg whites
1/2 cup flour
1 tbsp canola oil
2 tsp finely grated lemon peel
2 tsp honey, plus additional, to serve
2 None oranges, peeled, segmented and chopped

Preparation

Place ricotta, eggs, egg whites, flour, oil, lemon peel and honey in a food processor. Process until smooth.
Heat a large nonstick skillet on low heat. For each pancake, place 2 tbsp batter in pan, allowing space for spreading. Cook in 2 batches for 2-3 mins each, until bottoms are set and golden and small bubbles appear on the surface. Turn pancakes over and cook other side for 1 min, or until golden.
Serve pancakes topped with chopped oranges and drizzled with additional honey.