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    Lemon and ricotta spelt pancakes

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    Lemon and ricotta spelt pancakes

    Hurrah for the happy, zesty, combination of lemon and cheese! The mixture is very light, so make small pancakes, otherwise they are almost impossible to turn over without breaking. The mixture should be used at time of making.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4 (makes about 24 pancakes)


    225g Ricotta
    125ml Semi-skimmed milk
    2 Large eggs, separated
    80g Spelt flour
    1 tsp Baking powder
    2 tsp Lemon zest, finely grated
    1 tbsp Agave nectar or maple syrup, plus extra to serve
    2 tsp Sunflower oil
    Raspberries, to serve


    1. In a large bowl, combine the ricotta, milk and egg yolks. Stir in the flour – there’s no need to sieve it – and baking powder and keep stirring until you have a batter.
    2. In a separate bowl, whisk the egg whites until foamy but not stiff and fold them into the first bowl. Add the lemon zest and agave or maple syrup and stir.
    3. 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 about 1–2 minutes on each side; you want them to be a honeyed brown.
    4. Serve with raspberries, and a little more agave or maple syrup

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