Breakfast
Lemon ricotta hotcakes with rockmelon balls
This is 1 of 20 recipes in The Colonoscopy Cookbook.
These light, fluffy hotcakes are such a treat for breakfast but would also be beautiful with a scoop of ice cream for dessert.
Ingredients
- 100g plain flour
- 2 tsp baking powder
- Pinch of salt
- 50g caster sugar
- Zest and juice of one lemon
- 1 tsp vanilla paste
- 3 eggs
- 3/4 cup (150g) ricotta
- 1/4 cup (60g) yogurt
- 30g melted butter, cooled (plus extra to serve)
- To serve
- 1/2 rockmelon (or honeydew)
- 1 lemon
- Natural yogurt
- Honey
Method
Sift the flour, baking powder, salt and caster sugar into a large bowl. Whisk together the lemon juice and zest, vanilla, eggs, ricotta, yogurt and melted butter in a medium-sized jug.
Fold the wet and dry ingredients together gently.
Melt some extra butter in a large frying pan on medium heat. Drop about 1/4 cup of the batter in one corner of the pan, then two more of the same quantity (roughly) so you are cooking three pancakes at once (or whatever your pan can fit). Cook for a minute, then flip over and cook the other side until both are golden and the hotcakes are fluffy and cooked through.
Keep warm.
Meanwhile, scoop little balls out of your melon and toss in a small bowl with a squeeze of lemon. Serve hotcakes with the melon balls, yogurt and a drizzle of honey.
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