Page 23 - Veggiefood Presentation
P. 23
Ricotta and Cinnamon
Ingredients Method
250g ricotta cheese Combine the ricotta, milk and egg yolks in a
125ml milk bowl and mix well. Fold in the flour, baking
powder and a pinch of salt and gently beat to
2 eggs, separated make a smooth batter. In a separate, clean
100g plain flour, sieved bowl, beat the egg whites until you have soft
1 teaspoon baking powder peaks, then fold them into the ricotta mixture.
Pinch of salt In a large, heavy-based frying pan, melt a
60g butter, mixed with heaped teaspoon of the cinnamon butter and
when it begins to foam, add tablespoons of the
1 teaspoon ground cinnamon batter to the pan, leaving a little space
Honey and fresh fruit, to serve between each one. When you can see bubbles
breaking through the surface, turn them over.
Once the pancakes are cooked and golden on
both sides, transfer to a warm plate and cover
with a tea towel to keep warm while you cook
the remainder. Dot with the remaining
cinnamon butter and serve with a drizzle of
honey and some fresh fruit.
