RICOTTA HOTCAKES & TAHINI YOGHURT
Timescale
In a hurry
Serves
4
Difficulty 
Simple
What better way to start your weekend than with a plate of these exquisite pancakes? The ricotta gives these hotcakes a light and delicate texture while the Tahini Yogurt and pomegranate seeds lift them to a summery breakfast of greatness. They are also refined-sugar-free. 
INGREDIENTS

THE HOTCAKES

200g Ricotta Cheese
125ml Whole Milk
2 Large Eggs, separated
100g Plain Flour

1 tsp Baking Powder

1 tsp Vanilla Essence

Pinch of Salt

 

The Yoghurt

200g Greek Yogurt

2 tsp Tahini

1 tsp Vanilla Essence

TO COOK

Extra Virgin Olive Oil

TO SERVE

Lemon Zest

Pomegranate Seeds 

METHOD

THE YOGHURT

 

1. Combine all the yoghurt ingredients in a bowl, mix together until thoroughly combined and set aside until needed.

 

THE HOTCAKES

 

1. Place the ricotta, milk, egg yolks and vanilla essence into a large mixing bowl and whisk together until smooth and evenly combined. Add the flour, baking powder and salt and whisk again until a smooth batter is formed.

 

2. In a separate bowl, whip the egg whites for a couple of minutes until you start to get soft peaks. Gently fold the egg whites into the batter trying to avoid knocking out the air.

 

3. Place a large pan over a medium-high heat with a splash of olive oil. Drop a heaped tablespoon of the batter into the pan and cook the hotcakes for about 1 minute on each side. Work through the batter in batches keeping the hotcakes warm under foil.

 

4. Once all the hotcakes are cooked, serve immediately with the tahini yoghurt, lemon zest and pomegranate seeds.      

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