Ricotta pancakes & Citrus salad

Ricotta pancakes & Citrus salad

I feel like there is an unnecessary pressure surrounding San Valentines day, on one hand you have the all "small" details like the gift, the flowers and the chocolates and on the other you have the dinner, these overly elaborated, oozing, indulgent and decadent meals. Don't get me wrong, I love old school romance and a substantial 3 course dinner, but there is nothing romantic about indigestion, especially right before cuddling ;)

That is why, I much rather indulge the next morning, you earned and deserve a substantial breakfast. This recipe is just as easy as making regular pancakes, but with a big twist that will make it look like you tried really hard and that always translate into extra points, believe you are going to need them for when you ask your other half to do the dishes.

This recipe makes 6 to 8 pancakes. I like serving them with seasonal fruit, butter and a generous drizzle of maple syrup. 

Ricotta Pancakes

  • 200g / 1 cup ricotta cheese
  • 2 eggs (preferably free range and organic)
  • 125g / 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 tbsp caster sugar
  • 1/8 tsp fine sea salt
  • 170ml / 3/4 cup whole milk (preferably organic)
  • 1/2 tsp vanilla extract
  • Butter, for cooking

Using a cheese cloth or a fine sift, drain any excess liquid out of the ricotta cheese. Separate the egg whites from the yolks.

Sift together the flour, baking powder, sugar, and salt in a bowl. Whisk together the ricotta cheese, milk, egg yolks, and vanilla in a large bowl. Add the dry ingredients to the ricotta mixture and stir gently until combined, try not to over mix it. 

Beat the egg whites until stiff peaks form. Stir 1/4 of the egg whites into the pancake batter to lighten it up, then gently fold in the remaining whites using a spatula.

Melt a small knob of butter on a frying pan or cast iron griddle over medium-high heat.  Fill a ladle with 3/4 of batter and pour it onto the hot pan/griddle. Cook the pancakes for about 2 to 3 minutes on each side. Repeat with the remaining batter.

Citrus salad

  • 2 blood oranges
  • 1 grapefruit
  • 1 clementine
  • 1 tbsp runny honey

Using a microplane, zest the skin of one blood orange. Now you need to cut the citrus into supremes, to do this, start by cutting off the top and bottom of the fruits and carefully peeling of the skin from the flesh. Over a large bowl (you want to catch all that juice!), cut each section of the fruit by inserting the knife blade between the flesh and the membrane. The slices should come out easily, squeeze the juice out of what's left, you don't want to waste a drop. Here is a video that sums it all up.

Once you have all the citrus supremes ready, add the honey and stir gently. Serve on top of your pancakes. The creamy hint that the Ricotta gives to these pancakes goes heavily well with the citrus salad. 

This recipe is a modified version of Elizabeth Passarella's Fluffy Ricotta Pancakes.