RICOTTA PANCAKES WITH HONEY AND STRAWBERRIES
250 g ricotta
4 tbsp caster sugar
3 large eggs separated
Finely grated zest of 1 orange
50 g plain flour
Butter for cooking
Honey, icing sugar and strawberries to serve
1
Combine in a large bowl, the ricotta, caster and egg yolks; stir in the orange zest and flour
2
Beat the egg whites until stiff and fold into the ricotta mixture thoroughly but gently; try not to knock the air out
3
Melt the butter in a nonstick frying pan over a gentle heat and when it starts to froth, place a generously heaped tablespoon of the mixture into the pan; leave them enough room to spread; cook gently for a minute or two until the underside is golden then slide a palette knife under them and quickly flip each one over; you have to do this quickly otherwise the pancake will collapse
4
Remove the pancakes when both sides are golden and keep warm whilst you make the rest; serve with the strawberries, some honey and dusting of icing sugar
