I love brunch. And since it is the long weekend, I thought I'd try out a scrummy brunch recipe and share it with you guys.
I made another batch of gnocchi recently and had some ricotta left over from it, so thought I'd whip up a batch of lemon ricotta pancakes. I've really wanted to make these with blueberries, but we didn't have any in the house and I was too lazy/down with flu to go out and get some, so made do with some strawberries on the side.
The recipe below makes enough pancakes for about four people (or three really hungry people).
Lemon Ricotta Pancakes
4 eggs (separate the yolks and whites)
310g ricotta
190ml milk
225g plain flour
1tsp baking powder
pinch of salt
110g caster sugar
40g butter
Grated zest of 1 lemon
Place the egg yolks, lemon zest, ricotta and milk into a bowl and stir until combined.
Sieve the flour, baking powder and salt into the ricotta mixture, then add the sugar and mix well
In a separate, clean bowl whisk your egg whites until they form soft peaks. Add approximately a third of the egg whites to the ricotta mixture and gently stir in until the mixture has loosened a little. Gently fold the remaining egg whites into the mixture.
Melt the butter in a frying pan on a medium low heat and add a small ladle of the batter to the pan. Once the surface of the pancake begins to bubble a little (after approximately 2 minutes), turn the pancake over onto the other side and let it cook for a further 2 minutes until the pancake is firm. Repeat until you have used up all the batter.
Serve pancakes stacked on top of each other with a good drizzle of honey or maple syrup over them. Serve with berries on the side.
Note: If you do have blueberries at hand (about 100g for 4 people) then gently fold them into your batter after you have folded in all of your egg whites.
Enjoy your weekend brunch!
I made another batch of gnocchi recently and had some ricotta left over from it, so thought I'd whip up a batch of lemon ricotta pancakes. I've really wanted to make these with blueberries, but we didn't have any in the house and I was too lazy/down with flu to go out and get some, so made do with some strawberries on the side.
The recipe below makes enough pancakes for about four people (or three really hungry people).
Lemon Ricotta Pancakes
4 eggs (separate the yolks and whites)
310g ricotta
190ml milk
225g plain flour
1tsp baking powder
pinch of salt
110g caster sugar
40g butter
Grated zest of 1 lemon
Place the egg yolks, lemon zest, ricotta and milk into a bowl and stir until combined.
Sieve the flour, baking powder and salt into the ricotta mixture, then add the sugar and mix well
In a separate, clean bowl whisk your egg whites until they form soft peaks. Add approximately a third of the egg whites to the ricotta mixture and gently stir in until the mixture has loosened a little. Gently fold the remaining egg whites into the mixture.
Melt the butter in a frying pan on a medium low heat and add a small ladle of the batter to the pan. Once the surface of the pancake begins to bubble a little (after approximately 2 minutes), turn the pancake over onto the other side and let it cook for a further 2 minutes until the pancake is firm. Repeat until you have used up all the batter.
Serve pancakes stacked on top of each other with a good drizzle of honey or maple syrup over them. Serve with berries on the side.
Note: If you do have blueberries at hand (about 100g for 4 people) then gently fold them into your batter after you have folded in all of your egg whites.
Enjoy your weekend brunch!
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