Ricotta Pancakes inspired by Granger and Co
Ricotta Pancakes inspired by a recent visit to Granger and Co, see recipe below...
So, this recipe is very much inspired by our unexpected family trip the other weekend to Granger and Co, in Granary Square, Kings Cross.
We had been up from the crack of dawn (like literally 5am) thanks to our little girl! So decided a fancy brekkie was needed and treated ourselves at Granger and Co! Really friendly and opening at 8am lovely and free for no reservations. I went all out and got myself the Ricotta pancakes which were phenomenal and would totally recommend, so since then I have been dreaming of them, so tried to create them, here is my little take to taste a little memory of Granger
250g tub of Italian Ricotta (Waitrose essentials is just fine for me).
Juice and finely grated zest of 1 lemon
125ml semi-skimmed milk
2 large free range eggs, seperated
1 tsp baking powder
100g plain flour
2-3 sprays of sunflower oil
tiny pinch of salt
HOW TO MAKE YOUR RICOTTA PANCAKES
1. So this is dead simple, place your ricotta, lemon zest, milk and egg yolks in a bowl and beat to combine. Then add in your flour, baking powder and a tiny pinch of salt and fold in to make a smooth batter.
2. In another bowl, beat the egg whites until they form soft peaks, then fold very gently into the mixture (you want to come all the air you can in them, it helps them rise).
3. In your frying pan spray your sunflower oil and drop large spoonfuls of batter into the pan to make 6-7cm sized pancakes. Cook for 1-2 mins on each side until golden and cooked through. Cover and keep warm while you cook in batches you should squeeze 12 out of the batter.
4.Then comes the fun bit add some lovely jam, strawberries, nutella whatever takes your fancy!!
Until next time Granger these will have to do.