Most of us love those light and fluffy bites with sweet drizzles and other toppings. I prefer certain types on my breakfast plate and this is one of them. The toasted almond flakes give an amazing flavor while the Ricotta balances the sweetness for those who don’t prefer sweet taste! Very quick and easy, something that can be plated up for kids.
250g fresh ricotta cheese
2 large eggs, separated
1 lemon, zested & juiced
1 tbs honey
100g plain (or gluten-free) flour
1/2 tsp salt
1 tsp baking powder
2 tsp olive oil
1 tbs toasted flaked almonds, to serve
4 tbs Greek yoghurt, to serve
1. In a bowl, mix together ricotta, milk, egg yolks, honey, lemon zest and juice. Add flour, baking powder and salt and gently whisk to make a smooth batter.
2. In a separate bowl, beat the egg whites (by hand) until lightly foamy, then gently fold into the batter.
3. Heat a large frying pan and oil over high heat then drop in 3/4 ladlefuls onto pan to make approximately 12 pancakes. Cook for approximately 3-5 minutes until golden on one side and holes start to appear, then gently flip and cook on the other side. Continue cooking the rest of the batter, while keeping cooked pancakes warm on a plate covered with foil.
4. Serve pancakes with Greek yogurt and scattered almonds.