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Ricotta and lime pancakes
Ricotta and lime pancakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Start your day right with low-fat pancakes.
Ingredients:
  • lime wedges, to serve
  • 187.50 ml plain flour
  • 2.00 gm baking powder
  • 16.00 gm brown sugar
  • 1 egg, separated
  • 38.40 gm low-fat ricotta
  • 200ml skim milk
  • 1 small lime, rind finely grated, juiced
  • olive oil cooking spray
  • 62.50 ml low-fat vanilla yoghurt
  • 28.60 gm honey
  • 2 passionfruit, halved
Instructions:
  • Sift flour and baking powder into a bowl, then stir in sugar. Create a well in the center. In another bowl, whisk together egg yolk, ricotta, milk, lime rind, and 1 tablespoon of lime juice until fully combined. Pour this mixture into the well of the flour and whisk until the batter is smooth. Cover and let it rest for 20 minutes before using.
  • Whisk egg white until stiff peaks form, then gently fold it into the batter.
  • Preheat a non-stick pan on medium-high, spray with oil. Pour 1/3 cup batter into the center, spread by tilting. Cook until small bubbles form, about 2 to 2 1/2 minutes.
  • Flip and cook for an additional 1 to 2 minutes until golden and fully cooked. Transfer to a plate and cover with foil to maintain warmth. Repeat with the remaining batter, spraying the pan with oil before cooking each pancake.
  • Place a trio of fluffy pancakes on each plate, generously top them with creamy yogurt, and then gracefully drizzle them with luscious honey. Complete this masterpiece by spooning over vibrant passionfruit pulp and serving with zesty lime wedges.

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