Fluffy lemon ricotta pancakes with a lemony maple syrup drizzle
I have to say these pancakes have completely changed my maybe slightly negative view of pancakes. I have become so addicted to having variations of porridge for breakfast, that when I try something else to vary up my diet I always find that I wish I’d made my favourite oats. When I was young it was a weekly staple to have pancakes on a Saturday morning, which I loved having for a long time, but I eventually got a bit tired of them. During the course of my illness, I wouldn’t even think about having them for breakfast, thus in recovery, I had my doubts on whether to even try making them again. However, after discovering the wonderfully light, fluffy pancakes which can be made with ricotta, I realised I had no reason to be dubious. It is fair to say, my opinion completely changed…pancakes really are a satisfying breakfast.
Frequently when I have ordered amazing looking, thick, golden pancakes at brunch restaurants or cafes, I’ve come to realise the visual appeal delivers more than the taste. The fluffiness is often an illusion. It is only once cutting into them, you discover the thickness derives from a dense dollop of pancake batter, which had disappointment written all over it. That is why when developing this recipe, I wanted to focus on the texture of the mix itself, and not just on the appealing look the stack of pancakes may have.
What gives the batter such a great rise, is not drastic quantities of baking powder (which can sometimes leave an unpleasant after taste), it is simply created by whisking egg whites and then folding them through the batter. Just like an airy meringue.
Benefits of Ingredients
Ricotta, a major component of this recipe is highly nutritious and high in protein, especially rich in whey protein. Whey protein is derived from cow’s milk, and is fast digesting, hence making it tolerable to eat when your appetite is low, and your digestive system is not working optimally. It supports muscular growth and aids in tissue repair, restoring your muscular loss which may have occurred during ill health. Another toll restriction may have had on your body, is reducing your ability to fight off infection, due to poor immune functioning. Whey proteins contain lactoferrin and immunoglobulins, boosting your immune system. Ricotta contains all 9 essential amino acids (the amino acids your body cannot produce itself, hence must be consumed in your diet), making it of such high quality. Other notable benefits of this cheese type, is its richness in calcium, crucial for your bone health and strength, as well as being a fantastic source of vitamin B12, which supports nerve function, as well as Vitamin A; a key micronutrient in promoting skin health.
The addition of eggs, increases your healthy fat consumption and also provides you with an additional boost of protein. If you are not keen on eating eggs, as eggs (i.e. scrambled, poached or fried), incorporating them into a pancake batter like this is an easy way to include them in your diet, without even noticing their presence!
Raspberries are actually my favourite fruit, and luckily one of the healthiest fruits we can eat! They contain the most fibre per serving of any fruit type (8g per 80g serving), preventing nasty constipation issues, and helping your digestive system get moving again. The combination of soluble and insoluble fibres create a balanced gut environment, supporting the gut bacteria, and ensuring that the nutrients in the food we consume are properly absorbed, reducing symptoms linked to IBS. They are also low in sugar, meaning, your blood sugar won’t spike when, like me, you cannot stop eating them when they are in season. They are also rich in potassium, a mineral which is beneficial in maintaining a healthy cardiovascular system. It may surprise you, but these little berries may also serve roles in supporting your brain functioning. They contain flavonoids, proven to enhance cognitive ability. The nutrients within raspberries may lead to positive effects of overall neurological functioning, by enhancing you brain signalling mechanisms and its plasticity. Vascular health may also be appreciative of regular raspberry consumption, as the flavonoids within support the blood flow to the brain, and retrospectively your sharpness and overall mental clarity. Lastly, like ricotta, eating these fruits may have a necessary benefit in assisting your immune system’s recovery after periods of malnutritin. They are high in vitamin C, a nutrient which has the ability to enhance your body’s immune defence mechanism, supporting proper functioning of your white blood cells.
But food is not all about health benefits…
As much as I aim to show you the physical help the contents of your food may offer, we cannot overlook the importance of the enjoyment aspect of food. Yes these pancakes may be healthy, but the satisfaction of eating them, without worrying about how many calories it contains, whether it is a balanced plate of food etc, carries as much significance. That is why if you decide to make these, eat them with the thought of how delicious and fluffy they are, lather them in a slightly sharp yet sweet maple drizzle. There is no need to restrict yourself from sugary foods, like syrups. Nobody wants to eat a dry pancake, so indulge with the toppings, and don’t try and convince yourself that pancakes are an unhealthy choice for breakfast. As I have proven above, this recipe is full of health benefits, and may even boost your mood. So, I encourage you to make these, and think back to old memories when breakfast was a part of the day which excited you. Eat them knowing you can have years and years still to consume all the delicious fluffy pancakes you can!
The Process
Start by measuring out your flour and baking powder, and mix these two together in a bowl. Add in the zest of one lemon
Then you will need to separate one egg, placing the egg yolk into a medium bowl, along with your ricotta, milk and vanilla extract, and the egg white saved in another bowl for a further step. Beat the egg yolk, ricotta, milk and vanilla extract together until a smooth mixture is formed.
Next, stir through the flour mixture, until no streaks remain, but do not over-mix
Now, whisk egg whites until stiff peaks are formed, then carefully fold through the pancakes mix. You do not want to reduce the fluffiness of your pancakes, so mix in gently to keep the batter light and airy.
Lighty grease a frying pan, and place on a medium heat. Dollop roughly ¼ cup size amounts of pancake mix onto the pan. Flip the pancake once small air bubbles appear, and edges have slightly firmed up, meaning when you try to flip, the batter doesn’t stick to the flat bottomed spatula.
Whilst you are cooking the pancakes, get ahead of preparing your toppings. Of course you can always have whatever you fancy, but I recommend making a lemony maple drizzle by mixing together equal parts of lemon juice and maple syrup, to accentuate the lemon flavour, already present in the batter itself.
Once all the pancakes have been cooked, stack them on a plate and top with the syrup, fresh raspberries and a heap spoonful of greek yoghurt!
Ingredients + Measurements
110g ricotta
1 egg (separated)
65ml milk (I used almond milk)
½ tsp vanilla extract
45g plain flour
½ tsp baking powder
pinch of salt
zest of 1 lemon + 1tbsp lemon juice
1 tbsp maple syrup
Handful of fresh raspberries
Greek yoghurt to serve
Method
In a small bowl whisk the plain flour, baking powder, salt and lemon zest together and set aside
In a separate medium bowl, mix the ricotta, egg yolk, milk and vanilla together, until smooth
Add the dry ingredients to the wet batter, and mix together until no flour streaks remain
Whisk the egg white until stiff peaks are formed
Fold the egg white gently through the pancake batter, don’t over mix during this step, as the folded egg whites make these pancakes super light an fluffy.
Add a little oil or butter to a non stick frying pan and place on a medium heat
Dollop about 1/4cup of pancake batter onto the pan
Flip the pancake once the edges seal slightly, and small bubbles appear on the pancake. Then cook for a minute or so on the other side until golden in colour
Whilst the pancakes are cooking, prepare the toppings
Mix together the maple syrup and lemon juice together to create a sweet yet sharp drizzle
Once all the pancakes have cooked*, top the pancakes with raspberries, a heaped spoonful of greek yoghurt and the maple syrup drizzle
Notes
*If you are a sucker for lemon, just as the pancakes have come off the pan, squeeze extra fresh lemon juice onto the pancake, so more lemony goodness seeps into it