Ricotta Pancakes

Method

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1. In a large bowl, whisk the ricotta, egg yolks, milk, sugar, lemon zest and vanilla until smooth.

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2. Sift the flour and baking powder over the ricotta mixture and fold in gently until just combined.

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3. In a clean bowl, whisk the egg whites with the salt to soft peaks. Fold a third into the batter to loosen it, then fold in the rest gently, keeping as much air as you can.

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4. Heat a non-stick frying pan or griddle over medium-low heat and brush with butter.

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5. Spoon about 60 ml of batter for each pancake into the pan. Cook for 2 to 3 minutes, until the underside is golden and bubbles appear on top.

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6. Flip carefully and cook for 2 minutes more. Serve in stacks with berries, honey and a dusting of icing sugar.

   Mark done Start 2 min timer

Chef’s Tips

• Fold the whites in gently. Stirring knocks out the air, and the pancakes turn flat and dense.
• Cook over medium-low heat. The pancakes are thick and delicate, and high heat browns the outside before the inside is set.
• Drain the ricotta in a sieve for 15 minutes if it is watery. Wet ricotta makes the batter loose.

Pairing Suggestions

• Fresh berries
• Honey
• A cup of coffee

Storage & Reheating

Best eaten at once. Keep cooked pancakes in the fridge up to 2 days and reheat in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.