Recipes
Lemon and ricotta pancakes
| Serves |
|---|
| 4 |
Ingredients
- 4 x eggs whole
- 1 x cup self raising flour
- 1/2 x cup castor sugar
- 1/2 x lemon zested
- 250 grams x low fat ricotta
- 30gr x melted butter
- Olive oil squeeze bottle (200ml)
- 100ml x Clarified butter
- 300 ml x double cream (or crème fraiche)
- 1 punnet x stewed strawberries (and coulis)
- 1 punnet fresh strawberries
- 10 x mint sprigs
- 1 x whole lemon
Method
- Cream eggs and sugar together.
- Soften the ricotta cheese and add the Lemon Zest
- Pour egg mix into the flour while whisking.
- Then add egg & flour mix to ricotta cheese mix to form a batter.
- Add melted butter to finish.
- Stand for one hour, before cooking in a non-stick pan with a little butter to brown.
- Serve with some fresh or stewed berries of your choice and their coulis with whipped cream or ice cream.
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