Herb and Ricotta pancakes
Golden brown pancakes filled with mixed herbs and leaves, slightly crispy on the outsides with a soft fluffy middle are the perfect summertime treat
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
6
MINUTES
Ingredients
3 eggs
250g RicottaÂ
50g cream flourÂ
40g butter, meltedÂ
a good handful of chopped mixed herbs (parsley, chives, chervil, tarragon, dill, fennel, thyme, marjoram)Â
a handful of mixed leaves, plus extra chopped herbs for garnishÂ
100g good fetaÂ
sea salt
black pepperÂ
1 tsp lemon juice (optional)Â
Method
Separate the egg yolks from the whites. Put the whites in a large mixing bowl and beat vigorously (use an electric whisk) until you get stiff peaks. In a separate bowl mix together the yolks with the ricotta. Stir in the butter and flour until you have a sort of batter. Stir the herbs in along with a little seasoning and some lemon juice if you like.
In three stages, fold in the egg whites to the batter until you have a thick, foamy batter.
Heat a little oil on frying pan over medium high heat. Add a spoonful of batter to the hot pan, you can cook two or three at a time, turning over after around 3-4 minutes and cooking them for the same amount of time on the other side. The pancakes should be golden brown, slightly crispy on the outsides with a soft fluffy middle.
Serve with some lightly dressed mixed leaves scattered over along with the feta, shaved thinly over and a little chopped herbs for garnish.
