Spelt Ricotta Lemon Pancakes Recipe

A quarter of a century. It feels scary. It happens, I guess.

There are things that I struggle to fully understand, like the passing of time, or the fact that people born in the same period have very many things in common. I keep thinking that I don’t believe in horoscopes, but maybe I should. It would be the easiest answer, and sometimes, too much thinking doesn’t help.

What also happens is that I didn’t want cake this year. What I was wishing for, was just a day off to have a cozy, lazy birthday breakfast, my favorite breakfast. Pancakes.

Someone born in the same period, with a common passion, had the same wish for her special day. To make this connection even more clear, this morning, searching for a pancake recipe in my Pinterest board, I saw the ricotta lemon one, and thought that was it, that was what I wanted. Turned out it was hers, too. Happens.

I took a while blowing my candle, indecisive on what was my very first wish for the year to come –so many hopes and desires. I finally found one, a big one, because well, I don’t want to be modest, at least not today.

Spelt Ricotta Lemon Pancakes

  • 8,8 oz fresh ricotta
  • 1 whole egg and 1 white
  • 1/3 cup + 1 T (100ml) whole milk
  •  grated zest of 1 unwaxed lemon
  • 1/3 cup (35 gr) unbleached white spelt flour
  • 1/3 cup (35 gr) unbleached whole spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp coconut oil for frying
  • plenty of fresh blackberries and maple syrup, to serve

In a medium bowl whisk together eggs, ricotta, milk and lemon zest. In a small bowl, mix flours, baking powder and salt. Add the dry ingredients to the wet ones and whisk to combine. Heat a non-stick frying pan and melt coconut oil. When hot, add 2 spoonfuls of the batter and fry on one side until bubbles form on the surface of the pancake. Flip with a spatula and fry for 15-20 seconds on the other side. Repeat until the batter is finished. Top with blackberries and maple syrup and serve immediately.

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