225g plain flour
8g baking powder
2g bicarbonate of soda
3g salt
350g yogurt
3 eggs, separated
130g caster sugar
185g ricotta cheese
Zest of 1 lemon
70g lemon juice
60g water
80g sugar
1 bashed lemon grass, cut into 2 inch batons
Fine julien of 2 Amalfi lemons
In a large bowl, sift together the flour, bicarbonate of soda and 2g salt.
In another bowl, whisk together the yogurt, egg yolks, 110g sugar, ricotta and lemon zest.
Add the yogurt mixture to the flour mixture and stir until just blended; there may be a few lumps but whisk well until nice and smooth.
In another bowl, whisk the egg whites with 1g of salt until you have soft peaks, adding the 20g caster sugar and whip until firm.
Very carefully with a spatula, fold the egg whites into the batter until they are just mixed.
Spray a nonstick medium sized pan with nonstick spray and place one large ladleful of the batter into the pan. Reduce the heat to medium-low and cook for around 4 minutes until small bubbles appear on the surface of the pancake, the edges start to look dry and the bottom are golden brown.
Carefully turn the pancake over and cook until lightly browned on the other side for about 3 minutes.
Place all the ingredients into a pan apart from the zest. Bring to a simmer, then add the cut lemon zest and re-simmer for 5 minutes. Leave to infuse as it cools for a day before its used.
2 pancakes
40g of lemon syrup and lemon peel
Warm the pancakes through and dust with icing sugar, then serve with the lemon syrup on the side.
225g plain flour
8g baking powder
2g bicarbonate of soda
3g salt
350g yogurt
3 eggs, separated
130g caster sugar
185g ricotta cheese
Zest of 1 lemon
70g lemon juice
60g water
80g sugar
1 bashed lemon grass, cut into 2 inch batons
Fine julien of 2 Amalfi lemons
In a large bowl, sift together the flour, bicarbonate of soda and 2g salt.
In another bowl, whisk together the yogurt, egg yolks, 110g sugar, ricotta and lemon zest.
Add the yogurt mixture to the flour mixture and stir until just blended; there may be a few lumps but whisk well until nice and smooth.
In another bowl, whisk the egg whites with 1g of salt until you have soft peaks, adding the 20g caster sugar and whip until firm.
Very carefully with a spatula, fold the egg whites into the batter until they are just mixed.
Spray a nonstick medium sized pan with nonstick spray and place one large ladleful of the batter into the pan. Reduce the heat to medium-low and cook for around 4 minutes until small bubbles appear on the surface of the pancake, the edges start to look dry and the bottom are golden brown.
Carefully turn the pancake over and cook until lightly browned on the other side for about 3 minutes.
Place all the ingredients into a pan apart from the zest. Bring to a simmer, then add the cut lemon zest and re-simmer for 5 minutes. Leave to infuse as it cools for a day before its used.
2 pancakes
40g of lemon syrup and lemon peel
Warm the pancakes through and dust with icing sugar, then serve with the lemon syrup on the side.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.