Lemon-ricotta pancakes with honey & vanilla almonds
Sillas tore his Achilles tendon a few weeks back, so I wanted to make him something special for breakfast on Saturday. I decided on these pancakes I have wanted to make for a while. They are lovely, light and taste delicious.
250 g of ricotta cheese
1 lemon, juice and zest
3 eggs, separated into yolks and whites
50 g of butter, melted
100 g of plain flower
1 teaspoon of baking soda
A pinch of salt
4 tablespoons of sugar
Whisk ricotta, lemon juice and zest, yokes and half of the melted butter in a bowl.
Add flour, baking soda and salt to the mix and beat everything together.
In a separate bowl, whisk the egg whites with an electric mixer until they have soft peaks. Add sugar and continue whisking the whites till they are shiny and stiff.
Now fold the egg whites with the rest of the ingredients. Add a little at a time and fold it carefully with a large spoon or spatula.
Men everything is mixed together, add a bit of butter to a pan on medium heat. Take a large spoon, and pour or scoop the batter onto the pan. Cook until pancakes are golden brown on both sides; serve hot.
I served them with runny honey and honey & vanilla almonds. You can find the recipe for them here.