In England instead of Fat Tuesday aka Mardi Gras they have Pancake Day! Yesterday was the day devoted to my favourite delicious, round breakfast treats. English pancakes are more like crepes than American pancakes (which are thick, fluffy, mmmm….)
Sam is absolutely amazing at flipping pancakes. I never knew how to until he showed me, and while I haven’t quite mastered the technique, practice makes perfect. I must now look out for a pancake diet.
Lemon Pancakes with Sweetened Ricotta adapted from Real Simple
1 1/2 cups milk (360 g)
4 large eggs
1 cup flour (128 g)
3 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup sugar (100 g)
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 thinly sliced lemon
1 cup ricotta (about 250 g)
1 tablespoon honey
Mix together flour, eggs, salt, milk, lemon juice, butter and 1 tablespoon of sugar until it’s very foamy. Refrigerate for at least 30 minutes.
While your batter rests boil 1/2 cup of water in a medium saucepan and add the rest of your sugar to it. Boil it until all the sugar dissolves. Add the lemon slices and simmer them until they are tender and translucent. This takes about 7 minutes.
Butter a medium, nonstick skillet and cook your pancakes. Use a 1/4 cup of batter at a time. The batter will take about 2 minutes per side. Repeat. This makes about 13 very thin English style pancakes.
Combine the lemon zest, ricotta and honey. Spread about 1 tablespoon of sweetened ricotta on each pancake and then roll them. Top with the lemon slices and drizzle with additional honey or maple syrup.