Soft egg whites and smooth ricotta make these heavenly soufflé pancakes wonderfully light and fluffy. Piled high with creamy Darlington’s lemon curd and a syrup of your choice, these pancakes make for an extra special Sunday brunch.

Serves 4-6

6 free-range eggs, separated
2 cups Zany Zeus ricotta
125g Lewis Road Creamery butter, melted
1 Tsp Heilala vanilla essence
2 Tbsp sugar
¼ tsp salt
4 tsp lemon juice
1 tsp lemon zest
4 tsp baking powder
1 cup Girolomoni organic '00' flour, sifted

In a bowl beat the egg whites until stiff but not dry. Reserve. In a food processor or blender, combine the egg yolks, ricotta, melted butter, sugar, salt, lemon juice and zest. Process till smooth. Sift in flour and baking powder. Mix gently. Fold in egg whites.

Heat a non-stick pan or heavy skillet over medium-high heat. Lightly brush with melted butter or oil. Ladle out the pancake batter (either small pikelet-sized ones or larger) into the skillet. Cook until bubbles are forming and then breaking on the surface. Then turn and cook until the bottoms are golden.

Serve dolloped with Darlington's Lemon Curd and drizzled with Stams Apple syrup, Heilala Vanilla syrup or Escuminac maple syrup.

Delicious sprinkled with icing sugar and berries or sauteéd summer stone fruits alongside.

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