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Lemon Ricotta Hotcakes

Lemon Ricotta Hotcakes

Lemon Ricotta Hotcakes with smoked salmon



2 eggs, separated
250g ricotta
1 lemon, zest and juice
80g buckwheat flour
1 tsp bicarbonate of soda
2 sprigs fresh dill
Sea salt and black pepper
40g butter
4 smoked salmon slices



Combine the egg yolks, ricotta, lemon juice and zest, until smooth.

Beat the egg whites in a clean bowl until foaming – a hand whisk works here, not after stiff peaks.

Pour the flour and baking soda into a mixing bowl and make a well in the middle, tip the ricotta mixture on and fold until combined and lump free.

Then with a metal spoon gently fold in the egg whites trying to preserve the light foaminess, and sprinkle over the chopped dill.

Melt the butter in a large pan, tip excess into the batter and combine and return to medium high heat.

Place heaped tablespoonfuls into the hot pan and spread out. Flip after a minute or tow when golden.

Eat immediately with slices of smoked salmon and crème fraiche, a sprinkling of more fresh dill and a generous drizzle of lemon juice.

Make ahead and freeze – they reheat beautifully in a toaster.





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