I was with a friend in Capri and one morning we ended up having sheep’s ricotta for breakfast with a new season olive oil and lemon juice. I’m usually into sweets for breakfast but there was something very refreshing and light about this cheese. These pancakes are supremely light and delicate, and with this dreamy almond honey butter you’re on to a real winner. (recipe taken from NINA Capri Cookbook which you can grab here)
MAKES ABOUT 10
170g ricotta, drained
95ml whole milk
2 free-range medium eggs, separated
60g spelt flour
1/2 tsp baking powder
pinch of sea salt
unsalted butter, for frying
unrefined icing sugar, for dusting
FOR THE ALMOND HONEY BUTTER|
40g so unsalted butter
2 tsp honey
2 tsp almond nut butter
Mix all ingredients for the almond butter together in a bowl and set aside
In a bowl, stir together the ricotta, milk and egg yolks until just combined. Then slowly add the flour, baking powder and salt, a little at a time, and stir.
In a separate bowl, whisk the egg whites until light and fluffy. Use a spatula to gently fold a third of the egg whites into the ricotta mixture, being very careful not to lose too much air. Fold in another third and then finally the last, until entirely combined.
Place a large frying pan over medium-high heat and once hot, add a little butter, allowing it to melt and foam for 1 minute. Add 2 large spoonfuls of the batter to the pan to make 2 pancakes. Gently move the pan from side to side to spread the mixture out a little. Cook for 1–2 minutes and use a fish slice to lift 1 of the pancakes – if the bottom is golden, it is ready to flip. Cook for about a minute on the other side, or until golden then transfer it to a serving plate. Repeat with the remaining batter to create a stack of pancakes. Serve straight away with a dollop of the almond butter and a light dusting of icing sugar to finish.