Airy ricotta pancakes with orange and poppy seeds

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Zo Zondag is the book for all Sundays. Full of fine recipes; from an anti-hangover breakfast to a dinner plate on your lap. We can share a delicious recipe from this book: airy, thick ricotta pancakes with orange and poppy seeds.


For 4 persons:

  • 2 eggs, split
  • 200 grams ricotta
  • 250 ml milk
  • Grated zest and juice of 1 organic orange
  • 1 tbsp maple syrup, plus extra
  • 200 grams of (spelt) flour
  • 1 teaspoon baking powder
  • 2 teaspoons poppy seeds
  • Ghee or sunflower oil, for frying
  • Fresh fruit, to go with it

Preheat the oven to 100 degrees. In a clean bowl with a mixer, beat the egg whites until fluffy and stiff. Set aside.

In another bowl, beat the ricotta with the milk and egg yolks. Add orange zest, orange juice, maple syrup and a pinch of salt and mix well. Then add flour, baking powder and poppy seeds and mix until smooth and quite thick. Fold in the egg white.

Heat some ghee or oil in a large frying pan and spoon 3-4 heaps of batter into the pan at a time. Fry the pancakes on medium heat for 2-3 minutes until the bottom is golden brown.

Turn them over with a spatula and fry the other side until golden brown as well. Keep the pancakes warm in the oven while you bake the other pancakes. Serve with maple syrup and lots of fresh fruit.

Tip: it is only really relaxed if you make the pancakes a day or more in advance and store them in the fridge or even freeze them. You can warm them straight from the fridge or freezer in the toaster.

Source: Culy by
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