Lemon ricotta pancakes (Gluten free and low sugar version)
Ingredients - makes around 12 pancakes
- 250ml ricotta cheese
- juice and zest of 1 lemon
- 2 tbsp agave nectar
- 2 tbsp ground almonds
- 120g gluten free self raising flour
- 1/2 tsp bicarbonate of soda
- 2 whole eggs
- 375ml milk
- 2 egg whites
- In a small bowl, mix together the ricotta, lemon zest, agave nectar and ground almonds.
- In another bowl sieve together the flours and bicarbonate of soda, then whisk in the whole eggs and milk to form a smooth batter with the consistency of thick cream.
- In a third bowl whisk the egg whites until they reach the firm peaks stage, then fold carefully into the batter so as not to lose the air you have whisked in.
- Heat a non-stick frying pan, wiping it with a little oil between pancakes. Add two dessert spoonfuls of batter to the hot pan spreading slightly with the back of the spoon to make a pancake around 10cm / 4 inches across. Then working quickly add a dessert spoonful of ricotta mix to the centre of the pancake, flatten slightly, then add another spoonful of batter over the top of the ricotta to cover,
- Cook for around 2 minutes until the underside of the pancake is a pale brown colour then flip over and cook for another 2 minutes on the other side.
- Keep the pancakes wrapped in a teatowel to keep warm, whilst you use up the rest of the batter and ricotta mix.
- Serve as they are or with a squeeze of lemon and a very light dusting of icing sugar.
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