Ricotta & Lemon Curd Pancakes

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  • Vegetarian Recipe

INGREDIENTS



METHOD

  • Mix together dry ingredients in a small bowl.
  • Combine ricotta, milk, yolks and Lemon Curd in a larger mixing bowl.
  • Add dry ingredients to ricotta mix, stirring gently until just combined.
  • Beat egg whites until stiff. Mix a small scoop of whites into batter, and then fold in remaining whites with spatula.
  • Heat fry pan over med/high heat with a small knob of butter.
  • Use a 1/3-cup measure to pour batter into pan. Cook for 3-4 mins each side until undersides are golden and pancakes have little bubbles popping through. Flip and cook other side till golden.
  • Heat remaining Lemon Curd in the microwave and carefully pour over your stack of pancakes.
  • Garnish with fresh berries and swirl together Greek yoghurt and Raspberry Jam.
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