Lemon Ricotta EVOO Pancakes

  • Preparation: 15min
  • Cooking Time: 16min
  • Serves: 8

INGREDIENTS

Dry Ingredients
– 120g Plain Flour
– 1/2 teaspoon bi-Carb
– 1/2 teaspoon Sea Salt
Wet Ingredients
– 225g Ricotta
– 2 Egg Yolk (reserved egg white for whipping)
– 90ml Milk (full cream)
– 1 teaspoon grated Lemon
– 4 teaspoon Lemon Juice
– 1 teaspoon Vanilla Extract
– 30ml Leccino EVOO
Whipped Egg Whites
– 2 Egg white (reserved from above) plus 30g sugar whipped until glossy soft peak

METHOD

Step 1. Mixed dry ingredients together in a bowl. Make a well.

Step 2. Add wet ingredients. Stirring in one ingredient at a time (ricotta, egg yolks, milk, lemon juice and zest, vanilla extract , lastly EVOO – in this order)

Step 3. Fold in the whipped egg white.

Step 4. Heat a teaspoon of EVOO in a non stick pan, swirling to coat the pan with oil. Wipe out excess oil. Spoon 1/4 cup of pancake batter. Gently cook until edges are set. Flip and cook until second side is brown (1-2 minutes). Remove from heat. Repeat until all batter is finished. Serve immediately with honey and berries of your choice.

Note: folding whipped egg whites into a batter with lemon juice and bi-carb makes your pancake light and fluffy. The lemon juice and bi-carb when combined produces carbon dioxide that lifts the egg foam.