20 mins
Not Too Tricky
serves 4
About the recipe
Wonderfully light and fluffy, these pancakes really are one of the nicest ways to start the day – they’re a great blank canvas for all sorts of delicious toppings.
Ingredients
150g self-raising flour
1 teaspoon bicarbonate of soda
50g golden caster sugar
1 tablespoon poppy seeds, plus extra to serve
1 large free-range egg
150g ricotta cheese
250ml semi-skimmed milk
1 lemon
olive oil
300g mixed fresh berries
runny honey
fat-free natural yoghurt
Method
- Place 150g of self-raising flour, 1 teaspoon of bicarbonate of soda, 50g of golden caster sugar, 1 tablespoon of poppy seeds, and a small pinch of sea salt into a large bowl, then mix together.
- Separate 1 large egg, then beat 150g of ricotta into the egg yolk – you want it to be lightly mashed up, but still with a bit of texture.
- Pour in 250ml of semi-skimmed milk, finely grate in the zest from 1 lemon and squeeze in the juice. Mix together, then gradually beat it into the dry ingredients.
- Whisk the egg white until light and fluffy, then fold it through the mixture.
- Preheat the oven to the lowest setting (if serving up all the pancakes at the same time).
- Drizzle a little olive oil into a non-stick frying pan over a medium heat, add a large spoonful of the batter, then cook for a couple of minutes on each side, flipping when nicely golden. Repeat with the remaining batter, adding a little extra oil, if needed.
- Keep the pancakes warm in the oven until they’re all done, or serve up as and when they’re ready, with 300g of fresh berries, a drizzle of runny honey, a dollop of yoghurt and a pinch of extra poppy seeds.
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