Happy Pancake Day!
If you’re looking for something a little different to the usual lemon and sugar, ham and cheese, Nutella and banana (actually, you can never have too much Nutella…), give these a go.
Ricotta makes the pancakes really light and fluffy, whilst the classic flavour combination of lemon and thyme marries together perfectly. We serve these with a quick homemade blueberry coulis for a little bit of colour and sweetness, but add whatever takes your fancy. They’re still pancakes, after all!
For the Pancakes:
- 250g ricotta cheese
- 3 eggs
- 1 lemon
- 50g melted butter
- 75g golden caster sugar
- 55g plain flour
- A small handful of thyme leaves
For the Coulis:
- 1 tablespoon of golden caster sugar
- Lemon juice
Separate the eggs, and mix together the egg yolks, caster sugar and ricotta. Add the zest of 1 lemon, a little squeeze of lemon juice, and sift in the flour.
In a separate bowl, whisk together the egg whites, and fold gently into the pancake mixture along with some roughly chopped thyme leaves.
Heat a non-stick pan on a relatively low heat, and add a heaped tablespoon of mixture to the pan. Cook for around 1 minute on each side, or until the pancakes are light brown in colour. They aren’t going to look perfect, but that’s all part of their charm.
To make the coulis, add around 50g (or a big handful) of blueberries to a small pan with 1 tablespoon of caster sugar, the juice of half a lemon, and a splash of water. Bring to the boil, then reduce the heat and simmer to thicken. You can blitz this in a blender if you prefer it smooth, but we quite like it with some texture.
Serve warm, and enjoy!