Breakfast
Lemon ricotta hotcakes with rockmelon balls
This is 1 of 20 recipes in The Colonoscopy Cookbook.
A free sample white diet breakfast for colonoscopy prep week — light, fluffy, and still a treat.
- The full recipe, from mixing the batter to serving.
- 15 minutes prep and 10 minutes cooking. Serves 4.
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
The batter comes together in a bowl and a jug. Cook for a minute, then flip and cook until both sides are golden and the hotcakes are fluffy and cooked through.
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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Questions about lemon ricotta hotcakes
What ingredients do you need?
You need plain flour, baking powder, a pinch of salt, caster sugar, the zest and juice of one lemon, vanilla paste, eggs, ricotta, yogurt and melted butter. Sift the dry ingredients into a large bowl, whisk the wet ones together in a jug, then gently fold the two together. Cook in extra melted butter in a large frying pan and keep warm. Serve with rockmelon (or honeydew) balls tossed in a squeeze of lemon, natural yogurt and a drizzle of honey.
How long do you cook each side on medium heat?
A minute on the first side. Then flip and cook the other side until both are golden and the hotcakes are fluffy and cooked through.
What are these hotcakes, and how are they typically made?
They're light, fluffy hotcakes made with ricotta, yogurt, eggs and the zest and juice of a lemon, from Sophie Hansen's recipe in The Colonoscopy Cookbook. Drop about 1/4 cup of batter at a time into melted butter in a large frying pan on medium heat. Serve with melon balls, yogurt and a drizzle of honey.