If you fancy pancakes for breakfast over the weekend, try this wonderfully simple recipe from Nigella Lawson. Served with strawberries and cream they're a big hit with my family. I've made a gluten-free variety using quinoa flour instead and they worked beautifully too.
Thanks Nigella; still a goddess!
- 250 grams ricotta cheese (full-fat / wholemilk)
- 125 ml milk
- 2 large eggs (separated)
- 100 grams plain flour
- 1 teaspoon baking powder
- pinch of salt
- 2 teaspoons oil
- 250 grams of chopped strawberries or berries of your choice
- Cream to serve
- Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.
- Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
- Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with strawberries and cream.