Lemon and honey ricotta pancakes
June 21, 2013
A lovely little sweet treat for a summery breakfast.
Ingredients:
Pancakes-
2 eggs
½ cup ricotta
½ cup milk
1 ½ cup SR flour
Pinch of salt
2 tablespoons honey
1 lemon’s zest
Syrup-
1 lemon’s juice
5 teaspoons sugar
Method:
Separate the yolks from the eggs and place the yolks in one
bowl and the whites another. Add the ricotta, milk, lemon zest, salt and honey
to the bowl with the yolks and whisk until smooth, sieve the flour and gently
whisk into the egg/ricotta mix.
In a separate bowl with a clean whisk (electric if you don’t
want your arm to fall off) whisk the egg whites until they resemble stiff
peaks. Dollop the egg whites into the ricotta mix a heaped tablespoon at a time
and very gently fold the mixtures together until they are well combined but
foamy and light.
To make the syrup, squeeze the juice for the lemon into a
small saucepan and add the sugar, heat until the mixture begins to bubble then
turn to a medium heat and leave to reduce. This is a light syrup, not the
consistency of golden syrup more like a runny honey, so stir it occasionally to
see how thick it has become. When it is
slightly thick but not darkened turn off the heat and pour into a jug or jar.
Heat a large frying pan on a medium heat and pop a little
bit of butter in the pan to melt but not colour, dollop in a blob of batter
into the pan and spreads it out a little with the back of a spoon. These
pancakes work best a smaller sized cakes rather than the large traditions crepe
style pancakes- make sure they are no larger than a CD.
Let the cake bake in the pan until you see bubbles rise on
the top of the batter, then flip and cook the other side for a minute or until
the cake shifts in the pan when you shake it.
I got 7 cakes from this mix so double it up to serve more
people- I would serve 3 cake per person. Serve up with a little scrape of
salted butter and a drizzle of lemon syrup.
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