Sunday, 14 February 2010
There is something about Valentines Day that makes me want to spoil my beloved to bits . . .
Maybe it's because we found each other so late in life and I am wanting to make up for lost time . . .
Maybe it's because I just think he is the sweetest most adorable man alive . . .
Maybe it's because he usually spoils me to bits . . .
and then again . . .
Maybe it's because I feel like eating fluffy ricotta pancakes myself!!! *tee hee*
Totally deliciously moreishly fluffy and taste temptingly scrumdiddlyumptious!
*Fluffy Ricotta Pancakes*
Serves 3 to 4
These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
4 large eggs, yolks and whites separated
9oz plain flour
1 tsp baking powder
pinch of salt
the grated zest of two lemons
170g fresh raspberries
Acacia honey, or some other flavourful honey
oil for cooking
Beat the milk, egg yolks, flour, baking powder, salt and lemon zest together in a bowl, until well blended. Stir in the ricotta cheese and blend in gently, leaving some of the curds whole.
In a clean bowl, beat the egg whites with an electric mixer until they hold stiff peaks. Stir about 1/3 of the egg whites into the ricotta mixture, and then gently fold in the remaining whites with a rubber spatula.
Grease a griddle or a large nonstick skillet with some oil. Heat over medium high heat until hot. Drop heaped spoonfuls of the batter onto the heated pan and cook until the undersides are a lacy golden brown, about 2 minutes. Flip over and cook the other side in the remaining way. Keep them warm, covered with a kitchen towel, until all are cooked.
Serve the pancakes warm, sprinkling each serving with some icing sugar, a portion of the fresh raspberries and a drizzle of the honey.