A Perfect Pantry
Lemon Ricotta Pancake
- PREP TIME
8 min - COOK TIME
15 min - READY TIME
23 min - SERVINGS
7 pieces
INGREDIENTS
- 3 eggs, separated
- 1 ½ tbsp. caster sugar
- 2/3 cup ricotta
- ¼ cup plain flour
- 1 tsp lemon zest
- Pinch salt
- 30g butter, melted
LEMON SYRUP
- 2 tbsp lemon juice
- 2 tbsp caster sugar
- 1 tsp honey
- Extra ricotta for serving
DIRECTIONS
FOR THE SYRUP
- Place ingredients into a small saucepan and bring to the boil. Put aside until pancake are ready.
PANCAKES
- Pre heat the pancake perfect until the READY light is illuminated.
- Using an electric mixer, beat the egg whites to a soft peak and then add the sugar and continue to beat until the egg whites are glossy and firm peaks form.
- In a separate bowl whisk the egg yolks until pale and then add the ricotta, flour, zest and salt.
- Add the melted butter to the yolk mixture and stir until combined.
- Fold through ¼ of the egg whites to bring the egg yolk mixture and egg white mixture consistencies similar and then fold through the remaining egg whites.
- Lightly spray the pancake perfect hotplate with canola spray and place ¼ cup of prepared pancake batter into each recessed pancake cooking well.
- Close and lock the lid and cook for 4 minutes or until desired colour. Carefully remove the pancakes using a silicon spatula and continue to cook the remaining pancake batter
- Serve with extra ricotta and lemon syrup.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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