Fluffy Ricotta Pancakes - healthy, too ;)
Since we're all having to potentially contemplate staying at home this summer - how about a simple, but delicious recipe to treat yourself and your loved ones who are in lockdown with you? A pancake breakfast? Who doesn't love pancakes?
This recipe is one I go to for a low calorie and yummy result that can't go wrong. You can have it with any topping you like, too! We love it with fruity toppings, such as blackberry coulis and Greek Yoghurt, which you can see in this picture here:
For two hungry adults you need:
150g self-raising flour
2 large eggs
150ml milk or plant drink of your choice
oil for frying
How to make them:
You separate the eggs and whisk the whites until they're so stiff they have those little peaks in them.
Then you put all the other ingredients together in one big bowl and whisk them into a smooth mixture.
Finally fold in the egg whites gently and making sure lots of air gets into the dough.
Heat a pan on the stove with a spoon of sunflower oil and drop the mixture in tablespoonfuls into the hot pan.
The pancakes become fairly round by themselves (which is great because I'm hopeless with the crepe style pancakes) and take about 2-3 minutes to brown nicely on both sides.
We warm the plates in the oven and make the pancakes all in one go
so we can sit down and enjoy them together.
They are greatly versatile as they have neither sugar nor salt in them.
We have a sweet tooth, so we have them, like I said earlier, with fruity toppings or caramel/chocolate type ones. The pic above shows a homemade mango pomegranate puree and the final photo below is with pear in burnt honey-butter, which was heavenly over the Christmas period.
Of course you can have them with savoury toppings just the same, if you prefer that for your start into the morning! As long as you enjoy it, everything goes ;)