Ricotta Pancakes with Creamy Lemon Sauce

These Ricotta Pancakes with Creamy Lemon Sauce – are creamy, pillowy and delicious. Something  a little bit different for your weekend brunch.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

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Ingredients

• 1 cup 240g ricotta (it should be firm – make sure any liquid is poured off)
• 3/4 cup 180ml milk
• 2 eggs separated into yolks and whites
• 1 tsp vanilla extract
• 1 cup 120g plain (all purpose) flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp unsalted butter

Lemon Cream Sauce

• 3 eggs
• 50 g unsalted butter cut into small cubes
• Zest and juice of 1 lemon
• 3 tbsp honey
• 3 tbsp double/heavy cream

To Serve

• 1 pomegranate – fleshy seeds only (see tip below)

Instructions

1. Start with the lemon sauce. In a medium sized saucepan, mix together the eggs, butter, lemon juice, lemon zest, honey and cream. 
2. Heat slowly whilst stirring slowly with a whisk all the time. After about 4-5 minutes of stirring, the sauce will start to thicken. Keep stirring, until the sauce is the thickness of a light custard, then turn off the heat. 
3. Strain through a sieve to remove any lumps of egg white and lemon zest. Put one side.
4. Now make the pancakes. Place the ricotta, milk, egg yolks and vanilla into a mixing bowl and stir to combine (it will look a little lumpy, don’t worry, that’s just the ricotta texture – you won’t notice lumps in your pancakes).
5. Add the flour, baking powder and salt, and stir until just combined.
6. Place the egg whites in separate bowl, and whisk until stiff.
7. Add 2 tbsp of the egg whites to the pancake batter and stir in to loosen the mixture, then carefully fold in the remaining egg whites until just combined.
8. Place a large frying pan (skillet) or hot plate over a medium high heat. Grease the pan with the butter – wiping off any excess, so it’s just lightly greased.
9. Use approx. 1/3 cup (about 90ml) of batter per pancake. Place on the hot griddle (you may need to make this in 2 or 3 batches). Turn down the heat to medium-low and cook for 2-3 minutes until starting bubble at the edges. Then turn the pancakes over and cook for a further minute or two until golden. Repeat with the remaining pancakes, greasing the pan lightly each time.
10. Divide the pancakes between three plates. Pour over the sauce (you can reheat for a few seconds, but it should still be warm). Sprinkle on the pomegranate seeds then serve.