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Lemon Ricotta & Almond Pancakes 

Date: Feb 27, 2017   

SERVES 4 MAKES 12 PREP 5mins COOK 25mins

Ingredients

250g fresh ricotta cheese
125ml millk
2 large eggs, separated
1 lemon, zested & juiced
1 tbs honey
100g plain (or gluten-free) flour
1/2 tsp salt
1 tsp baking powder
2 tsp olive oil
1 tbs toasted flaked almonds, to serve
4 tbs Greek yoghurt, to serve

Method

1 In a bowl, mix together ricotta, milk, egg yolks, honey, lemon zest and juice. Add flour, baking powder and salt and gently whisk to make a smooth batter.
2 In a separate bowl, beat the egg whites (by hand) until lightly foamy, then gently fold into the batter.
3 Heat a large frying pan and oil over high heat then drop in 3/4 ladlefuls onto pan to make approximately 12 pancakes. Cook for approximately 3-5 minutes until golden on one side and holes start to appear, then gently flip and cook on the other side. Continue cooking the rest of the batter, while keeping cooked pancakes warm on a plate covered with foil.
4 Serve pancakes with Greek yoghurt and scattered almonds.


Nutritional Information - Per Serve

Energy 1362.8kj, Protein 13.5g, Carbs 30.3g, Fibre 1g, Sat. Fat 6.6g, Fat 16.1g, Calories 325.5cal, Sugar 9.4g

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