Another one of my favourite breakfasts to serve is ricotta pancakes. They are light, fluffy and surprisingly filling.
They are so versatile and can be adapted to taste. Add lemon or orange for a citrus zest, add blueberries or strawberries for summer or bacon and bananas for chillier days.
I have decided to serve mine with banana, maple & a dusting of cinnamon, with a side of bacon (very indulgent I know!!).
What you need:
- Mixing bowl
- Fry pan
- Pancake flipper
Ingredients (makes about 8):
- 2/3 cup flour
- 250g of ricotta cheese (full cream is tastiest)
- 1/2 cup milk
- 2 eggs (separate them)
- 1 teaspoons of baking powder (I can’t get this in France, so I have used self-raising flour instead)
- Coconut butter (to grease the fry pan)
1. Mix the ricotta, milk and egg yolks into a bowl and mix well to combine.
2. Stir in the flour, baking powder (or just self raising flour) and gently whisk to make a smooth batter.
3. Beat the egg whites into a fluffy foam – you can do this by hand, and mix into the ricotta mixture.
4. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
5. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. When the pancake is bubbling, it’s ready to turn.
6. Keep the cooked pancakes warm, by placing the pancakes on a plate, with another plate upside down on top. I find this is easier to work with than foil as you keep having to unwrap as you work your way through the batter.
7. Serve with your chosen topping!
A generous pour of maple.
A side of bacon for good measure, go on, you know you want to!
Dust with cinnamon & dig in.
The Macadame. xx