Lemon & Ricotta Pancakes

pancakes 025Last weekend Mr Love was whisked off to Wales for a men only camping trip, as a sort of ‘last hurrah’ before the partial house arrest of a new baby is enforced upon both of us.

This meant I had the kitchen all to myself and could make as much noise as I liked firing up the old Kitchen- Aid. I started off by making some Rosemary & Lemon Ice Cream which, while not an epic fail, wasn’t the taste explosion I was hoping for either. Next I dirtied up a perfectly healthy banana bread by the addition of chopped up Reece’s Chocolate Peanut Butter Pieces. While I judged this lardy loaf a success ( see my next post! ) Mr L did not – he found it too gooey and somewhat OTT.

So, on Sunday morning I set about making these Lemon & Ricotta Pancakes which – ta da! – turned out to be probably the best pancakes I’ve ever made! They were light and spongy with a definite lemon flavour. Crowned with fresh raspberries and drizzled with glistening rosemary infused syrup they were simply heaven.

The sand had been barely shaken from Mr L’s Birkenstocks as he happily hoovered up the leftovers upon his return.

Maybe with a few breakfasts like these the partial house arrest wont be so bad…..

Lemon & Ricotta Pancakes – ( adapted from Joy The Baker )
200g plain flour, sifted
1/2 teaspoon bicarbonate of soda
2 teaspoons baking powder
45g caster sugar
140g ricotta
200ml milk
60g butter, melted
2 large eggs
3 tablespoons lemon juice
zest of 1 lemon

Rosemary Syrup
2 sprigs of rosemary
200ml agave syrup/nectar

Chuck all the ingredients in a mixer or food processor and blitz ’til combined.

Melt a little butter in a frying pan and dollop in batter. When you see bubble appear on the top of the pancake you know its time to flip.Keep the pancakes warm by placing each cooked one in the oven on a low heat.

To make the rosemary syrup simply place the agave syrup/ nectar in a saucepan along with the rosemary and heat gently. Apply liberally to raspberry topped pancakes!

Love Lemony x

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