I use: 135 ml semi-skimmed milk - 235g ricotta cheese – 80g Spelt flour – 1tsp Baking powder -2 eggs (separated) – Half lemon zest (grated) – 1 tsp. sunflower or vegetable oil – To serve raspberries and Agave nectar , maple syrup or honey.
1. In a large bowl I combine the ricotta, milk and egg yolks. Stir in the flour and baking power until you have a batter.
2. In another bowl, whisk the egg whites until foamy. Take a while so I turn on the news meanwhile I am whisking. The European market like my eggs needs to improve.
3. Once you have foamy white eggs (don’t need to be stiff) mix them in the bowl with the ricotta batter. Add the lemon zest and 1 tbsp agave nectar and stir very well.
4. Put the oil in a frying pan and grease the pan with a kitchen towel. Now turn on the heat to medium. When the pan is hot, drop with a ladful (or similar) a dollop of batter. I like the pancakes about 10cm diameter and almost half centimetres tall. But is after you.
5. Cook 2 -3 minutes each side, for cook trough the exterior need to be a bit brown.
6. Serve with raspberries and extra agave nectar or similar.
Even is not easy get up and go straight to the pans this a great breakfast for cheer up the rest of the family in a rainy day. And also an excuse for use my leftover ricotta and the more digestive spelt flour that Waitrose delivery bring me for instead of strong-flour for make my Friday night pizza. And lucky this year I remembered I had frozen some raspberries that are becoming very handy. Also we have a new coffee machine that is making very good coffee and today the Guatemala coffee that I bought yesterday in Thornes the new gourmet shop in Brighton was just the perfect combination for the agave nectar.
Recipe by Sophie Dahl
Recipe by Sophie Dahl
11:00 Still raining heavily and is very dark and I finished to watering my herbs, that what they really need is sun. Time for a snack, a walnut cream cheese sandwich.
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