Friday Recipe: Ricotta Pancakes

Melt-in-your mouth pancakes that are flipping' gorgeous 

Pancakes are a firm family favourite in our house. For breakfast with maple syrup, for dessert with lemon and sugar or for a special treat with ricotta and fresh fruits. My celebrity chef husband Alexio has taught us how to make these and the children both love taking turns to flip them. They're quick, easy and oh-so-delicious.


Serves: 4 Prep time: 15 mins
Cooking time: 15 mins

Ingredients
95g plain flour
1/2 tsp baking powder
1 tbsp sugar
700g ricotta cheese, drained
1 1/2 tbsp milk
3 eggs, separated
Butter, as required
Whipped double cream, fresh fruit and berries of your choice, to serve

In a bowl, mix together the flour, baking powder and sugar.

In another bowl, combine the ricotta, milk and egg yolks. Beat the egg whites in an electric mixer until stiff.

Add the flour mixture to the ricotta mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a non-stick pan over mediumhigh heat, and brush the surface with butter. Pour in a ladleful of batter and swirl the pan to coat it evenly.

Cook pancakes for 3-4 minutes, then flip, cooking until both sides are golden.

Serve with whipped double cream, fresh fruit and berries.