Whip up these Lemon, Ricotta and Poppy Seed pancakes from Denby influencer @bakingbreakfast
Try whipping up these tangy pancake from @bakingbreakfast featuring spiral plates from their Impression Cream range.
•150g plain flour
•45g (3 tbsp) caster sugar
•2 tsp baking powder
•¼ tsp salt
•1 tsp poppy seeds
•Finely grated zest of 2 lemons
•2 medium eggs
•150ml whole milk
•4 tbsp lemon curd
•Juice of 1-2 lemons (depending on taste)
1.Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the poppy seeds and lemon zest and mix well.
2.In a smaller bowl, whisk together the eggs, milk and ricotta.
3.Add the wet ingredients to the flour mixture and whisk until you have a smooth batter.
4.Set a large frying pan over a medium heat. After a few minutes, swirl a little butter over the pan. If it’s hot enough the butter will sizzle gently.
5.Working in batches, scoop heaped tablespoonfuls of batter into the pan leaving space between them. When bubbles appear on the surface of the pancakes, they are ready to flip. Cook on the other side for a further minute, or until golden. Mix the lemon curd with lemon juice to make a tangy sauce. Serve with the pancakes and some extra ricotta and poppy seeds.