A take on my favourite pancakes in London!

This recipe is inspired by my all time favourite pancakes at @grangerandco. And probably I shouldn’t be saying this but I think they are even better with the addition of lemon zest and the most addictive salted honey comb. Anyways I think they are currently about 15 pounds in London for a portion of pancakes and considering they are dead easy to make you will be definitely be making great savings.

The pancakes are sugar free so they even work amazing with a savoury combo such as vegan bacon (I am currently obsessed with This isn’t bacon, definitely recommend trying)!

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🌱Vegetarian

🍽️3 portions

Ingredients

🥞For the pancakes

• 340g ricotta, drained

• 180ml milk

• 1 lemon zest

• 4 eggs, whites and yolks separated

• 125g plain wheat flour

• 1 tsp baking powder

• Butter to cook

• Icing sugar, banana & honey, to serve

🍯For the honeycomb butter

• 100g butter, room temperature

• 25g honeycomb (or a Crunchie bar , chocolate layer removed)

• 1/2 tbsp honey

• A pinch of salt

Method

• For the honeycomb butter, place all ingredients in a food processor and blend until smooth. Shape into a log, wrap in parchment paper and chill for at least 30min in the fridge

• Add ricotta, milk, lemon zest and yolks in a bowl and mix with a whisk to combine. Add the sifted the flour, baking powder and a pinch of salt and mix until obtaining an homogeneous batter

• Place egg whites in a very clean dry bowl and whisk to stiff peaks

• Fold whipped whites through ricotta mixture using a spatula being careful not to overmix!

• Add butter to a frying pan and bring to medium heat. Once it’s sizzling add two spoonfuls of pancake batter. Cook over medium-low heat for 3 minutes on each side, until golden.

• Transfer to a plate and serve with an sliced banana, icing sugar, honeycomb butter and a generous amount of honey

FAQS and Tips

• Make sure you have properly stiff egg whites before incorporating them to the batter. Use a very clean metal bowl if possible, a pinch of cream of tartar also helps to stabilise the eggs whites. And most importantly no egg yolk bits (at all!) or your egg whites won’t whip. If using an electric mixer start at medium speed and once they are medium-firm, increase to full speed until firm.

• Again make sure not to overmix the batter as it will lead to flatter pancakes !

• You can keep the honeycomb butter in the fridge for up to a month

• A good quality ricotta really shows through! I have also found that draining the ricotta properly in a cheese cloth really helps to achieve that perfect fluffy texture