Poppy seed & ricotta pancakes

Name: Poppy seed & ricotta pancakes
Total time: 20 min
Yield: 4
Ingredients: 150 g self-raising flour; 1 teaspoon bicarbonate of soda; 50 g golden caster sugar; 1 tablespoon poppy seeds plus extra to serve; 1 large free-range egg; 150 g ricotta cheese; 250 ml semi-skimmed milk; 1 lemon; olive oil; 300 g mixed fresh berries; runny honey; fat-free natural yoghurt

With yoghurt, berries & honey

Vegetarianv

“Wonderfully light and fluffy, these pancakes really are one of the nicest ways to start the day – they’re a great blank canvas for all sorts of delicious toppings. ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Pancake day Fruit Breakfast Quick & easy recipes

Nutrition per serving

Calories 328 16%
Fat 10.3g 15%
Saturates 4.2g 21%
Sugars 24.2g 27%
Salt 1.6g 27%
Protein 13.3g 27%
Carbs 52.1g 20%
Fibre 1.7g -

Of an adult's reference intake

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Ingredients

150 g self-raising flour
1 teaspoon bicarbonate of soda
50 g golden caster sugar
1 tablespoon poppy seeds , plus extra to serve
1 large free-range egg
150 g ricotta cheese
250 ml semi-skimmed milk
1 lemon
olive oil
300 g mixed fresh berries
runny honey
fat-free natural yoghurt

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Method

Place 150g of self-raising flour, 1 teaspoon of bicarbonate of soda, 50g of golden caster sugar, 1 tablespoon of poppy seeds, and a small pinch of sea salt into a large bowl, then mix together.
Separate 1 large egg, then beat 150g of ricotta into the egg yolk – you want it to be lightly mashed up, but still with a bit of texture.
Pour in 250ml of semi-skimmed milk, finely grate in the zest from 1 lemon and squeeze in the juice. Mix together, then gradually beat it into the dry ingredients.
Whisk the egg white until light and fluffy, then fold it through the mixture.
Preheat the oven to the lowest setting (if serving up all the pancakes at the same time).
Drizzle a little olive oil into a non-stick frying pan over a medium heat, add a large spoonful of the batter, then cook for a couple of minutes on each side, flipping when nicely golden. Repeat with the remaining batter, adding a little extra oil, if needed.
Keep the pancakes warm in the oven until they’re all done, or serve up as and when they’re ready, with 300g of fresh berries, a drizzle of runny honey, a dollop of yoghurt and a pinch of extra poppy seeds.