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Lemon and Ricotta Spelt Pancakes


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Lemon and Ricotta Spelt Pancakes 0 Picture


  • 1 cup soft ricotta cheese
  • 1/2 cup 2% milk
  • 2 large eggs, separated
  • 1/2 cup of spelt flour
  • 1 tsp of baking powder
  • 1 tsp of finely grated lemon zest (about 3 lemons)
  • 1 tbsp of agave or maple syrup, plus extra to serve
  • 1 tsp of sunflower oil


Servings 4


Step 1

In a large mixing bowl, combine the ricotta cheese, milk and egg yolks. Stir in the flour and baking powder and stir until you have a batter. (There's no need to sift the flour as it gets rid of all the good bran bits and the mixture is light enough anyway.)

In a separate bowl, whisk the egg whites until white and foamy, but not stiff, and fold them into the first bowl. Add the lemon zest and agave or maple syrup and stir.

In a large frying pan, heat the oil, and drop in small dollops of batter, about the size of a large chocolate coin. Cook the pancakes for a minute or two on each side; you want them to be a sort of honeyed brown.

Serve with some raspberries, and a little more agave or maple syrup.

The batter is very light and fluffy, so it's important to make only very small pancakes, otherwise they're almost impossible to turn over without breaking up. The mixture makes enough for four people and has to be used at the time of making. Quantities can be easily halved to serve two.


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