Ricotta and Lemon Pancakes


Ingredients

Pancakes

1 Sway Gluten-Free Lemon Pikelet/Waffle Mix

250g ricotta

2 eggs, separated

25g melted butter (plus more for skillet)

1 cup milk

Topping

40g butter

1 heaping Tbl honey

1 cup almonds, roughly chopped or crushed

1 apple, halved and sliced

1 tsp fresh ginger, minced

1 tsp fresh lemon peel, minced



Directions for Ricotta and Lemon Pancakes

  • For the topping, heat a medium-sized frying pan, melt the butter and honey together, and then add the ginger and lemon peel.

  • Next, add the almonds and cook for about 1 minute. Lastly, add the apples, stir through and turn off the heat. Stir occasionally while you cook the pancakes.

  • In a large bowl, mix all of the pancake ingredients together except for the egg whites.

  • In a smaller bowl, beat the egg whites until the mixture is stiff and then fold into the pancake batter.

  • Heat a large skillet and melt additional butter. Wipe excess butter with a paper towel and then spoon on rounds of pancake batter.

  • Brown each side of the pancakes and serve warm with apple mixture. Serves 3-4


Product in this recipe