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breakfast

Ricotta Pancakes with Lemon Curd

A nice change from traditional pancakes.

20 4
Ricotta Pancakes with Lemon Curd | DonalSkehan.com, A nice change from traditional pancakes.

breakfast

Ricotta Pancakes with Lemon Curd

A nice change from traditional pancakes.

Wednesday, August 3, 2016

1 tbsp oil

250g ricotta

175ml buttermilk

4 eggs, separated

150g plain flour

Pinch salt

1 tsp baking powder

50g butter

75g raspberries

75g blueberries

150g natural yoghurt, to serve

Lemon curd, to serve

Large bowl

Medium bowl x 2

Sieve

Whisk

Metal spoon

Large frying pan

Baking tray

 

20 mins
Serves 4

An excellent moist pancake batter with attitude which can be paired with topping of your choice. You won’t go far wrong with a dollop of yoghurt, lemon curd and some fresh summer berries.

 

To make the pancakes, beat the ricotta, buttermilk and egg yolks in a large bowl. Sift the flour, salt and baking powder into a separate bowl and then add to the ricotta mixture and beat until smooth.
Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then the rest.
Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per hotcake into the pan – don’t try to cook more than three in one batch.
Cook over a low to medium heat for 2 minutes or until golden, then turn over and cook for another minute or so until puffed up and golden. Keep warm on a baking tray in a low oven while you finish cooking the remainder.
Arrange the pancakes on warmed plates with the raspberries, blueberries, yoghurt and lemon curd.
20 mins
Serves 4

Ingredients

1 tbsp oil

250g ricotta

175ml buttermilk

4 eggs, separated

150g plain flour

Pinch salt

1 tsp baking powder

50g butter

75g raspberries

75g blueberries

150g natural yoghurt, to serve

Lemon curd, to serve

You'll Need

Large bowl

Medium bowl x 2

Sieve

Whisk

Metal spoon

Large frying pan

Baking tray

 

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