Ricotta Pancakes with Lemon Curd

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange the pancakes on warmed plates with the raspberries, blueberries, yoghurt and lemon curd.

• Spring
• Summer
• Breakfast
• pancakes
• Brunch

Ingredients

• US
• METRIC

You'll Need