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Ricotta Pancakes

Serves 3

Sift dry ingredients into a bowl
In a separate bowl mix yolks and milk
Slowly add this to dry ingredients
Break up ricotta and add to the mix
Whisk the egg whites in a separate bowl until stiff peaks and fold through the final mix.
Heat a frying pan with some butter and pour in 1 cup of mix and place into an oven until the top start to firm up, flip over and finish over a low heat on top of the stove until golden on both sides.
Serve with your choice of toppings
Topping examples – mixed berries with marscapone – Grilled cinnamon banana with vanilla ice cream – caramelized apple and dates with caramel yoghurt.

Elana March 2009

Fantastic! Light, moist, filling- and good protein levels! Delicious! As I had the oven on, I baked apple slices tossed in maple syrup and cinnamon and served it with the pancakes, sprinkled with toasted nuts. Im going to see how they freeze for truly quick and effortless weekend brekkies.

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Geri May 2009

These were delicious! Really light and an excellent alternative to normal pancakes if you are trying to include more protein into your breakfast. I used buckwheat flour instead of white flower and it worked just as well. You could also try low-fat ricotta if you wanted. I served it with fresh berries, a bit of strawberry jam and cool yoghurt. Yum!

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Elana July 2009

Im keen to try the buckwheat version now Geri. I failed to mention earlier that I actually did use the low fat ricotta (for the higher protein level) and they were still perfect. I have also tries it with lemon or orange rind in the batter. Happy eating!

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