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Poppy seed & ricotta pancakes
Poppy seed & ricotta pancakes
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Total Time:
20 minutes
Delightfully airy pancakes, perfect for a delicious morning treat. Ideal base for your favorite toppings!
Ingredients:
  • 150 g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 50 g golden caster sugar
  • 1 tablespoon poppy seeds plus extra to serve
  • 1 large free-range egg
  • 150 g ricotta cheese
  • 250 ml semi-skimmed milk
  • 1 lemon
  • olive oil
  • 300 g mixed fresh berries
  • runny honey
  • fat-free natural yoghurt
Instructions:
  • Combine 150g self-raising flour, 1 tsp bicarbonate of soda, 50g golden caster sugar, 1 tbsp poppy seeds, and a pinch of sea salt in a large bowl. Mix well. In a separate bowl, lightly mash up 150g ricotta with 1 separated large egg yolk. Add 250ml semi-skimmed milk, lemon zest, and juice. Combine wet and dry ingredients gradually. Beat egg white until fluffy and fold into the mixture. Preheat the oven on low if you're making all pancakes at once. Cook pancakes in olive oil until golden on each side. Keep warm in the oven or serve immediately with fresh berries, honey, yogurt, and a sprinkle of poppy seeds.

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