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Greatest plates · Breakfast
Lemon Ricotta Pancakes
Ricotta folded through the batter makes these pancakes almost soufflé-light and quietly high in protein. Lemon zest cuts the richness; a squeeze of honey finishes them.
Serves 2Prep 10 minCook 15 minBreakfast
Containsdairy · egg · gluten
KalaPlate Original
Protein 18%Carbs 40%Fat 42%
About 711 kcal a serve — 32 g protein, 72 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Make the batter
MixWhisk the ricotta, egg yolks, milk and lemon zest together in a large bowl until smooth, then fold in the self-raising flour just until it disappears. Keep the egg whites aside.
In the large bowlMix →
Fold in the whites
WhiskWhisk the reserved egg whites to soft peaks in a clean bowl, then fold them through the batter in two lots. Be gentle — the air you just whisked in is the only thing making these light.
2 min
Cook the pancakes
CookMelt a little butter in a non-stick frying pan over medium-low heat. Cook heaped spoonfuls of batter for 2 minutes a side, until golden and puffed and just firm in the middle. Keep the heat gentle — these catch faster than an ordinary pancake.
In the frying panCook →
4 min each
Stack and drizzle
ServeStack them up and drizzle with honey.
On the platesTop →
Cook's noteDrain wet ricotta in a sieve for ten minutes first. Too much moisture and the batter slackens and the pancakes spread instead of rising.
Estimated per serve
711 kcal · 32 g protein · 72 g carbs · 34 g fatestimates, within ~10%
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