Some people read the Sunday Times, I more often than not, peruse cookbooks. I've amassed a collection, but among them Sophie Dahl's stands out. Her seasonal recipes are such a pleasure to read about. Yesterday, I revisited her book and discovered a new favorite- Lemon Ricotta Spelt Pancakes.
With mother's day coming up, wouldn't these would be a perfect breakfast in bed companion?
Lemon Ricotta Spelt Pancakes:
{adapted from Miss Dahl's Voluptuous Delights}
Ingredients
Method
Packed with flavor, these silverdollar-sized cakes also smell incredible as they cook.
Lemon Ricotta Spelt Pancakes:
{adapted from Miss Dahl's Voluptuous Delights}
Ingredients
- 1 cup Ricotta
- 1/2 cup almond milk
- 2 Large eggs, separated
- 1/4 cup Spelt flour
- 1 tsp Baking powder
- 2 tsp Lemon zest, finely grated
- 1 tbsp Agave nectar or maple syrup, plus extra to serve
- 2 tsp Sunflower oil
- Berries to serve
Method- In a large bowl, combine the ricotta, milk and egg yolks. Stir in the flour – there’s no need to sieve it – and baking powder and keep stirring until you have a batter.
- In a separate bowl, whisk the egg whites until foamy but not stiff and fold them into the first bowl. Add the lemon zest and agave or maple syrup and stir.
- In a large frying pan, heat the oil, and drop in small dollops of batter, about the size of a large chocolate coin. Cook the pancakes for about 1–2 minutes on each side; you want them to be a honeyed brown.
- Serve with raspberries, and a little more agave or maple syrup
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