LEMON AND RICOTTA PANCAKES

I’m doubling up on recipe posts this week because when it comes to romance, I’m a feeder. That’s why I’ll be making these fluffy lemon and ricotta pancakes for Mr. Spring and I tomorrow morning.

Soft ricotta and bright lemon zest make a perfect pair, especially when swirled together into an airy pancake; the perfect choice for a Valentine’s breakfast… or dinner in bed if you’re planning on staying in.

Ricotta pancake recipes differ from your standard pancake preparation in that they all recommend separating the eggs and whipping the whites to fold into the batter at the end. It’s a bit of extra work, but worth doing as it’s the trick that gives these hotcakes their lovely, pillowy lightness. For best results, use the freshest whole milk ricotta cheese you can find. Or, if you’re in the mood for something really special, try making your own. It’s easily done, and takes about 45 minutes from start to finish.

Lemon and Ricotta Pancakes

Ingredients:

250g/9oz ricotta cheese
4 tbsp golden caster sugar
3 Large eggs, separated
Finely grated rind of 1 lemon
2 tbsp melted butter
55g/2oz plain flour

Directions:

1. Mix the ricotta, sugar and egg yolks together in a large bowl. Stir in the lemon zest and melted butter, then the flour too.

2. Whisk the egg whites in a separate bowl until they form soft peaks. Gently fold the egg whites into the ricotta mixture.

3. Put a non-stick frying pan onto medium heat and dollop on heaped tablespoons of the mixture, allowing room for spread. Cook for 1-2 minutes or until the underside is coloured then turn over and cook for another 2 minutes.

4. Serve with warmed raspberry conserve or simply a dusting of powdered sugar and slices of lemon. Enjoy!

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