Plate up your pancakes and drizzle with maple syrup, sprinkling over some chopped pistachios and freeze-dried raspberrie
Zesty Ricotta Pancakes We all love pancakes but when I first made these I jumped for joy! Fresh, light, sweet and creamy all at the same time. Ricotta pancakes are always found on the best brunch menus in Australia. Drizzled with maple syrup and crunchy pistachios, this brekkie will make you jump out of bed in no time. Makes 8 pancakes, serves 2 2 eggs, separated 2 tbsp coconut sugar grated zest of 1 lemon 60g ricotta cheese, drained 3 tbsp almond milk or other milk 1 tsp vanilla extract 65g spelt flour or gluten-free flour pinch of salt 3 tbsp coconut oil maple syrup, to serve chopped pistachios, to serve freeze-dried raspberries, to serve
In a large bowl beat the egg yolks, sugar and lemon zest together for a minute. Make sure all the water has been drained from the ricotta, then add to the mixture. Pour in the milk and vanilla, and stir together. Sift in the flour and salt and stir well. In another bowl beat the egg whites until they form stiff peaks. Very carefully, fold the beaten egg whites into the mixture a little at a time. Heat 1 tablespoon of the coconut oil in a large pan on a medium heat. Pour 2 tablespoons of the mixture into the pan and cook the pancake for 2–3 minutes until golden. Then flip over and cook for another 2 minutes on the other side. Repeat with the rest of the mixture, adding a little more coconut oil to the pan between pancakes when necessary. Plate up your pancakes and drizzle with maple syrup, sprinkling over some chopped pistachios and freeze-dried raspberries.
Recipe from A Year of Beautiful Eating by Madeleine Shaw Eat fresh. Eat seasonal. Glow with health all year round.
