Breakfast · From the Beecroft Kitchen
Fluffy Honey & Ricotta Pancakes
Ricotta keeps these pancakes tender and light. Orange Blossom honey goes into the batter and over the top.
Draft recipe · for review
- Serves
- 4
- Preparation
- 10 min
- Cooking
- 20 min
- Honey
- Orange Blossom
Ingredients
- 1 cup (150 g) plain flour
- 2 tsp baking powder
- Pinch of salt
- 250 g fresh ricotta
- ¾ cup (185 ml) milk
- 2 eggs, separated
- 2 tbsp Orange Blossom honey, plus extra to serve
- Butter, for the pan
- Fresh berries, to serve
Method
- 1.
Whisk the flour, baking powder and salt together in a large bowl.
- 2.
In a second bowl, mix the ricotta, milk, egg yolks and honey until smooth.
- 3.
Fold the wet mixture into the dry ingredients until just combined.
- 4.
Beat the egg whites to soft peaks and gently fold them through the batter.
- 5.
Melt a little butter in a frying pan over medium heat. Cook ¼-cup portions for 2–3 minutes each side, until golden.
- 6.
Serve warm with berries and a generous drizzle of honey.