BLACKBERRY LEMON AND RICOTTA PANCAKES

BLACKBERRY LEMON AND RICOTTA PANCAKES

Here’s the perfect recipe for your brunch this weekend from the amazing Heather at Flourishing Foodie… Blackberry, Lemon Ricotta Pancakes.

We love the simple combination of flavours that really makes this recipe stand out. Heather used the grey prep set throughout which she says she uses practically every time she cooks, she also offers some handy tips on how to make the perfect pancake which we’ve taken note of… 

‘I have discovered that separating the eggs, and then beating the whites into stiff peaks, provides the fluffiest texture.’

‘Adding lemon zest and the juice provides the best flavor.’

‘Adding too much sugar turns them into a giant lemon cookie - not bad, depending on what you’re after. Adding a bit of ricotta gives a nice flavor and creaminess. Not too much, though, or they’ll be too soggy.’ 

‘Finally, adding a generous portion of butter to the frying pan and frying the pancakes on medium high, gives the best result!’

Enjoy! 

LEMON RICOTTA PANCAKES
recipe adapted from
Crest Cafe

makes 12 pancakes

prep time: 10 minutes

cooking time: 20 minutes

Check it out here too.

180 gr all-purpose flour

1 tbsp granulated sugar

1 tsp baking soda

½ tsp salt

360 ml buttermilk

2 large eggs, separated

1 tsp vanilla

1 lemon, zested and juiced

80 gr part-skim ricotta

butter for frying

In a large bowl, combine the flour, sugar, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, egg yolks, vanilla, and juice from 1 lemon.

Beat the egg whites until stiff peaks.

Fold the wet ingredients into the dry until moistened.

Stir in the ricotta cheese.

Fold in the egg white.

Heat a griddle or frying pan to medium-high. Add a small dap of butter in between frying. Fry pancakes on each side until golden brown.

Serve with fresh fruit. 

 


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