3 free-range eggs, separated
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
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.
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.
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.
To serve, stack the pancakes on a warm plate then drizzle with maple syrup or runny honey and scatter with nuts or fruit and a dollop of crème fraîche or whipped cream.
SERVES 4-6 3 free-range eggs
200g basmati or long-grain rice
450g smoked haddock
3 bay leaves
3 tbsp vegetable oil
1 large onion, peeled and finely diced
3tsp hot curry powder
3 tbsp chopped parsley,
1 tbsp chopped coriander, plus a few sprigs for garnish
100g sultanas Juice of ½ lemon
4 lemon wedges, to serve
Place the eggs in a pan of boiling water. Simmer for 8 minutes, drain, cool then peel and cut into quarters.
Cook the rice in a large pan of salted boiling water until tender. Drain through a sieve, cover and set aside.
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