Poppy seed & ricotta pancakes

With yoghurt, berries & honey

Poppy seed & ricotta pancakes

Poppy seed & ricotta pancakes

Serves Serves 4
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
Tap For Method

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
Tap For Method
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. 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.
  4. Whisk the egg white until light and fluffy, then fold it through the mixture.
  5. Preheat the oven to the lowest setting (if serving up all the pancakes at the same time).
  6. 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.
  7. 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.