Ricotta Pancakes with Raspberries and Honey

It was Sunday two days ago, and I didn´t forget about my pancake day.
Before going to wokr for the whole day, I needed a something special, something that would lift me up straight away. And this is was a total hit. Creamy, moist, soft and deliciously sweet. My ricotta pancakes with rasperries, drizzled with honey and sprinkled with roasted almond meal..

Ricotta Pancakes with Raspberries and Honey
250 g ricotta
2 cups wholemeal spelt flour
1 cup milk of your choice
2 tbl honey
1 tbl baking powder without phosphates
2 eggs
2 tbls coconut oil or oil of your choice
pinch of sea salt
Seperate egg yolks and egg whites. Mix egg yolks with honey, ricotta, oil, milk and add mixture of flour, salt and baking powder.(At this point, the consistency of the batter should be dense, but don´t worry, the egg whites will make its job.)
Whisk your egg whites until form and gently mix into your ricotta mixture.
Slightly grease your pan with coconut oil/oil of your choice and pour a spoonful of batter into pan. Bake until golden brown on each side.
Serve with an extra dollop of ricotta, raspebrries and drizzle it all with honey.
Happy baking, happy eating!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s