Ricotta Pancakes

Serves: 4

  1. 4 eggs, separated
  2. 1 cup Brown’s Ricotta
  3. 2 tbsp sugar
  4. 2 tsp grated lemon zest
  5. 1 tsp baking powder
  6. 3/4 cup milk
  7. 1 ¼ cups all purpose flour
  8. a dash of salt
  9. 2/3 cup frozen or fresh berries for garnish

Pour the milk and egg yolks into a mixing bowl. Add flour, baking powder, salt and lemon zest and mix. Beat the egg whites until they reach the soft peak stage. Gently fold the egg whites through the batter,
leaving some streaks of white. Then add the ricotta and mix gently (take care not to overmix as you want
to have chunky bits of ricotta to bite into later on).

Heat a griddle over medium heat and grease lightly with butter. Pour ¼ cup of batter into the pan. Cook the pancakes until little bubbles appear. Flip and cook until nicely browned.

Serve with a generous sprinkle of icing sugar, maple syrup and whichever fruits you like. You can also be decadent and serve with Brown’s Mascarpone for a desert. They are equally delicious for breakfast or for children’s afternoon tea.