Lemon Ricotta Pancakes


I’ve recently read, as well as written some time ago… that the sign of a good pancake is when you can eat it as is, with absolutely no adornment. This recipe goes one better, as I can attest to eating them the next day – straight from the fridge, while waiting for morning coffee to brew. Very ‘cake’ like. Very tasty~

I think these are so lovely, light and yet decadent, I would venture to serve them for dessert. Perhaps with a little lemon curd, raspberries and a pretty dusting of icing sugar. Or some sliced bananas & Nutella… endless possibilities, really.

Served here with fresh mango & good local honey~

They’re also adorable when made small, which is what gave the idea of serving them for dessert. Are they not called ‘cake’… after all?? When actually frying the pancakes, I was amazed at how much they expanded – much more so then a regular pancake batter. I ran into a bit of bother when one batch of 3 grew together. What can I say… two survived and I adjusted the spacing accordingly. See… even those of us that think we know what we’re doing, can run into difficulty. It’s all about learning. It’s all about trying.

Lemon Ricotta Pancakes

This recipe, adapted by one from Donna Hay, makes absolutely delicious pancakes that are made light by separately whipping and folding in the egg whites. The ricotta brings some depth and substance. Make sure all the ingredients from the fridge are removed about 20 minutes before you start and remember that the eggs will separate easier when cold – so do that right away. This will make about 16.
 
Ingredients:
1 cup all purpose flour
2 1/2 teaspoons baking powder
1/3 cup sugar
pinch salt
2 eggs, separated
1 cup ricotta cheese
2 tablespoons butter, melted (use the frying pan you’re going to cook in!)
2/3 cup milk
Finely grated zest of one lemon
butter, for greasing the pan (or a neutral oil if you prefer)
 
Preparation:
Sift the first four ingredients together into a medium sized bowl. Add the egg yolks, ricotta, butter and milk and whisk to combine.
 
In a separate medium sized glass or metal bowl, using a mixer or by hand, whisk the egg whites to soft peaks, then gently fold into the flour mixture, using a large rubber spatula.
 
Heat your favourite large non-stick frying pan or griddle over medium-low, and grease with a bit of the butter (if you do this with some paper towel, the first pancakes will turn out as nicely as the rest!)
 
Add batter by the spoonful, leaving room between as they will expand when frying. Fry until bubbles appear on the surface, then flip carefully and cook another 2 – 3 minutes until golden. Add bits of butter (or oil) as needed.
 
Keep warm in a 200º oven until all batter is used. You can of course make them larger, simply add on to the cooking time.