SERVES 4-8
3 free-range eggs, separated
225g ricotta
150ml milk
185g plain flour
½ tsp bicarbonate of soda
1 tbsp sugar A little butter, for frying
TO SERVE Maple syrup or runny honey Chopped pecans, sliced banana, berries, poached fruit, crème fraîche or whipped double cream
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To make the batter, whisk the egg yolks together with the ricotta and milk until smooth. Sift the flour with the other dry ingredients and a pinch of salt into a bowl and make a well in the centre. Pour the liquid in and gently start to stir with a whisk, incorporating the flour little by little. Give it a brisk whisk to remove any lumps, set aside.
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Just before cooking, whisk the egg whites until stiff peaks have formed. Fold into the batter then leave in a cool place. Heat the oven to 160°C/Gas 3.
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Heat a little butter in a non-stick frying pan. Using a ladle, pour a small amount of the batter into the pan, making 3-4 pancakes at a time. They will cook quite quickly over a medium heat, turning a golden colour on the underside. Flip each pancake over and cook as before. Once brown on both sides, remove to a plate in the warm oven and cook the remaining pancakes.
This story is from the January 2022 edition of Homes & Gardens.
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This story is from the January 2022 edition of Homes & Gardens.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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