Ingredients
- 1 ½ cups plain flour
- ¼ cup caster sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- Pinch of fine salt
- 2 eggs, separated
- 200g fresh ricotta
- 2 cups buttermilk
- 2 Tbsp Cobram Estate Lemon Infused Extra Virgin Olive Oil
- Cobram Estate Light Extra Virgin Olive Oil, to pan-fry
- Lemon curd, to serve
- Blueberries, to serve
- Icing sugar, to dust
- Lemon wedges, to serve
Method
- Whisk flour, sugar, baking powder, baking soda and salt in a large bowl to combine.
- Whisk eggs yolks, ricotta, buttermilk and Cobram Estate Lemon Infused Extra Virgin Olive Oil in a medium bowl until smooth, then add to dry ingredients until only just combined. Don’t over beat.
- Put egg whites in a large bowl and beat with electric hand beaters on high speed until soft peaks form.Add to batter and gently fold until just combined.
- Heat one teaspoon of the Cobram Estate Light Extra Virgin Olive Oil in a large non-stick frying pan over medium heat.
- Pour ½ cup of batter into pan, then gently spread to about 12cm in diameter. Cook for about 2 minutes or until bottom is golden brown and bubbles form on top. Flip and cook for a further 2 minutes or until cooked and golden brown.
- Set aside on a plate. To keep them warm, you can cover the plate loosely with foil if you like.
- Repeat with Cobram Estate Light Extra Virgin Olive Oil and remaining batter to make 9 pancakes. Serve topped with lemon curd, blueberries, a dusting of icing sugar with lemon wedges on the side to squeeze over. Serve.
Cooks Tip
- For most of us, the first pancake is never pretty. So the mix makes 9, to allow for that first possible dud pancake.
- To make cooking time quicker, cook pancakes in two frying pans at once
