We had some friends over for brunch this weekend so I took the chance to push the boat out while making something surprisingly easy – ricotta pancakes! I made a spiced coulis to go with it, which took more time than I thought but was so worth it! The ricotta helps keep the pancakes light and fluffy while also providing bags of flavour – which the lemon zest and juice added to. Combined with a star anise-cinnamon strawberry coulis, this was a surprising hit! It took about an hour from start to finish but that included frequent breaks to chat and make tea, so here’s the recipe.
Lemon Ricotta Pancakes
1.5 cups (192g) flour – I used a combination of wholemeal and plain white
2 tsp baking powder
1/2 tsp baking soda
1 cup (250ml) milk
3/4 cup (250g) ricotta
3 large eggs
2 tbsp butter, melted
zest and juice of one lemon – roughly 1/4 cup (60ml)
Mix the dry ingredients together in a large bowl and set aside. At this point you can also add any powdered spices like nutmeg or cinnamon, which is delicious in the winter.
In a medium bowl, mix together the wet ingredients except for the lemon (easiest with an electric whisk.) The more air bubbles you get in, the fluffier your pancakes will be.
Mix the lemon juice and zest in with the wet ingredients and stir in to the dry ingredients to combine. Don’t over-mix. Leave to sit for about 10-15 mins.
Heat a heavy-based skillet to medium-high heat and melt a little butter. The batter should be quite thick, but liquid enough to pour from a ladle to the pan with ease, so add a splash of milk if it’s too gloopy (a highly technical term, gloopy).
When air bubbles appear on the surface and the bottom turns a beautiful golden brown, turn it over and cook for a further few minutes. Serve warm with a berry coulis or maple syrup (or hell, serve with both!)
Spiced Strawberry Coulis
1 cup (250ml) water
1 cup (128g) sugar
2 cups (400g) strawberries, quartered
2 star anise
1-2 sticks cinnamon
In a medium saucepan, heat the sugar, water and spices together until the sugar dissolves. Continue heating until it bubbles gently, then reduce the heat to let the spices infuse. Remove them once the syrup is flavoured to your taste – it took me ten minutes – then add your strawberries. Cook on a high heat until the berries break down a little, then reduce the heat and keep stirring it at a simmer. It will slowly thicken as the berries become softer and softer. Once it’s reached the thickness you like, remove from the heat and strain into a jug or pour into a jug with the berries – which I did, to make life easier. Serve at any temperature because this is delicious!