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