Start the day with this tasty brunch recipe which includes the household favourite of pancakes.


Makes about 12 pancakes or 4 serves

  • 4 eggs, whole
    1 cup self-raising flour
    ½ cup castor sugar
    ½ lemon, zest
    250g low-fat ricotta
    30g melted butter


Cream eggs and sugar together. Soften the ricotta cheese and add the lemon zest. Pour egg mix into the flour while whisking. Then add egg and flour mix to ricotta cheese mix to form a batter. Add melted butter to finish.

Stand for one hour, before cooking. Heat a non-stick pan with a little butter to brown and spoon golf ball-size dollops of the batter into the frypan, allowing room to spread. At this point, make sure the heat is low so the mix doesn’t cook too quickly.

It should take about 2 minutes on the first side to see the bubbles come to the surface. Then turn and cook for another minute on the second side. When golden brown remove the cooked pancakes to a cake cooling rack to rest.

To serve:

Stack three on a plate and serve with some fresh or stewed berries of your choice and their coulis with whipped cream or, maple syrup and ice cream.