Monday, May 7, 2012

Lemon Ricotta Spelt Pancakes

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.

Packed with flavor, these silverdollar-sized cakes also smell incredible as they cook.  
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}


  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve with raspberries, and a little more agave or maple syrup

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