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Easy fluffy lemon and ricotta pancakes!

‘The Mother’s’ favourite breakfast of all time, pancakes with strawberries and drizzled with honey.

I usually use Bill Granger’s Sydney food book recipe – lemon souffle for pancakes, as I find it is one of the fluffiest and best pancakes, however, I had some ricotta cheese leftover and thought I would add it. I omitted the grated lemon zest and just added more lemon juice.

Ingredients

  • 3/4 cup buttermilk
  • 2 egg yolks
  • 4 tbsp lemon juice
  • 1 tsp vanilla essence
  • 25g unsalted butter, melted
  • 3/4 cup plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • pinch of salt
  • 3/4 – 1 cup of ricotta cheese

Method

  • Place buttermilk, egg yolks, lemon juice and vanilla essence in a bowl and stir until combined. Add melted butter and mix well.
  • Sift flour, baking powder, caster sugar and salt into a large bowl.
  • Make a well in the centre and gradually stir in buttermilk mixture until the dry ingredients are moist, be careful not to over mix.
  • Gently fold the ricotta cheese.
  • Place egg whites in a dry, clean bowl and beat until soft peaks form. Gently fold the egg whites into the batter, using a large metal spoon.
  • Melt a small portion of butter in a non-stick frying pan over medium heat and drop 2 tablespoons of batter per pancake into the pan. Cook until golden brown.
  • Transfer to plate and keep warm whilst cooking remaining batter.

Served it with strawberries, cut into bite size pieces and drizzle with honey.


DELISH! Soft, pillowy pancakes, it was absolutely wonderful. I managed to make about 9 pancakes from the above ‘The Mother’ wanted five stacked together.

Easy pancakes with strawberries!