Ricotta fluffy Pancakes
Total Time30 mins
Ingredients
- 100 g Ricotta cheese
- 1 tsp Finely grated orange zest
- 60 ml Milk
- 150 g Flour (I use buckwheat)
- Extra virgin olive oil for cooking
- 1 tsp Baking powder
- 1 tbs Brown rice syrup
- 3 Eggs separated
- 60 g flax seed meal
- 1 tsp cinnamon
- 1 tsp turmeric
- 55 g Sultanas soaked in 3 tbsp of orange juice for 10 minutes
Instructions
- 1. Place the flour, flax seed meal, spices and baking powder in a large bowl2. In a separate bowl whisk together the milk egg yolks, orange zest and syrup. Combine the wet and dry ingredients.3. Place egg whites in a bowl and whisk until soft peaks form, then fold the eggs whites, sultanas into the butter until combined.4. To cook the pancakes, heat a drizzle of olive oil in a large frying pan over low-medium heat Pour in a tablespoon of the pancake batter and cook for roughly 2-3 minutes, or until an even amount of small bubbles start to appear, then carefully flip over and cook for another 1 minute. Remove from the pan and place onto a cooling rack, covered with a tea towel to keep them warm.5. To serve, top with ricotta your fruits of preference and drizzle with brown rice syrup.
