These pancakes are paired with a selection of fresh berries, drizzled with lemon thyme infused honey to complement the richness of the creamy ricotta. They are made by folding in the whisked egg whites for super soft and fluffy results.
Why it’s good for you:
Berries are rich in antioxidants that help protect your cells and support healthy skin and immunity, while ricotta gives you protein and calcium to support muscles and bones.
Serves:
2
Ingredients:
- 170 ml milk
- 150g plain flour
- 300g ricotta
- 4 eggs (free range if possible) with the egg whites separated from the yolks.
- 1 tsp baking powder
- 3 tsp honey, plus extra for drizzling
- Zest of ½ lemon
- Generous handful of fresh mixed berries (British if they’re in season)
- 3 tsp lemon thyme honey, plus extra for drizzling
- Butter for pan and melting on top of the pancakes.
Method:
- Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add drained ricotta mixture and whisk until just combined.
- Place egg whites in a clean dry bowl and whisk to stiff peaks. In two batches, fold the egg whites through the ricotta mixture using a large metal spoon.
- Heat a large non-stick frying pan to medium, add a dollop of butter, and spoon in three tablespoons of batter per pancake. Cook for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm.
- Melt the honey in a saucepan on very low heat. Throw in a few sprigs of lemon thyme and infuse for a few minutes.
- Place 3-4 pancakes onto a warm plate, top with a knob of butter and a handful of fresh berries, then drizzle the infused honey mixture over the top.