Creamy Ricotta, Lemon Wholesome Rye Pancakes
Creamy Ricotta, Lemon Wholesome Rye Pancakes
When it comes to pancakes I have simple tastes - plain and light is my only request. Despite being 70% wholemeal rye these little gems fit the bill nicely thanks to the creamy ricotta and extra egg yolk. I enjoy them coated in melted butter and a mini- squeeze of lemon. If you want a touch more sweetness, drizzle with a little maple syrup or honey.
Serves:
6
Course Breakfast, Brunch, Desserts & Sweet Treats
Servings 6 Makes 20 approx
Ingredients
- 120 g whole rye flour
- 80 g white rye flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 400 ml milk full fat
- 125 g Ricotta full fat
- 2 eggs + 1 egg yolk
- 1 tbsp lemon juice
- 1 tbsp of butter melted (20g) + extra for cooking
Method
- Sieve dry ingredients into a bowl. In a separate bowl whisk the milk, ricotta, eggs, lemon juice and melted butter to form a smooth thick batter. Leave to rest for 30-45 minutes (allowing the gluten in the flours to relax, giving you a lighter pancake).
- Heat a large non-stick frying pan or crepe pan to medium-hot. Add a little knob of butter to the pan and swirl around to coat the whole surface. Pour a tablespoon of batter onto the pan and gently shape into a neat circle with the back of the spoon (the size of a cup rim).
- Cook for 2–3 minutes until pin-holes start to emerge on the surface, then flip over and cook for a further 1–2 minutes. Remove from the pan and repeat till all the batter is used, adjusting the heat as necessary. Clean the pan with kitchen paper between batches and add a little more butter if the pancakes begin to stick.
- Serve warm with your sweet or savoury choice of topping!
Maggie's Tips
Topping Ideas
Melted butter and Lemon
Maple Syrup and Lemon
Creamy Ricotta and Blueberries
Smoked Salmon, Sour Cream and Capers
Maple Syrup, Crispy Bacon and Rocket
Creamy full fat Natural Yoghurt and Berries of choice
- Fantastic served savoury or sweet.
- Double batch and freeze.
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