Ricotta Pancakes with Lemon Sauce and Pomegranate Seeds
Author: 
Recipe Type: Breakfast
Serves: 4
 
Ricotta Oat Pancakes - Hearty pancakes topped with a creamy lemon sauce and fresh pomegranate. Gluten Free!
Ingredients
Pancakes
  • 100g (3.5 ounces) oat flour (check it's gluten free if required)
  • 1 tsp baking powder (gluten free if required)
  • 200g (7 ounces) ricotta
  • 4 eggs
  • pinch of salt
Lemon Cream Sauce
  • 3 eggs
  • 50g (1.7 ounces) unsalted butter, cut into small cubes
  • Zest and juice of 1 lemon
  • 3 tbsp. honey
  • 5 tbsp. double/heavy cream
To Serve
  • 1 pomegranate, fleshy seeds only
Instructions
  1. Put your oven on a very low temperate to keep the pancakes warm once cooked.
  2. Next, make your pancake mix. Mix the oat flour with the baking powder, then add in the ricotta, eggs and salt. Mix together using a whisk until combined. It will be a thick mixture. Heat a non-stick frying pan until hot, and then ladle blobs of pancake mix into the pan (about the diameter of a crumpet). You're looking to get 8 pancakes out of the mix. You may need to do this in 2 or 3 batches depending on the size of your pan. Turn the heat down to medium and cook for about 2 minutes. The pancakes should be starting to look firmer at the sides, so you're able to turn them over with a spatula. Turn the pancakes over and leave to cook for another 1-2 minutes until they're light brown. Place the pancakes on a tray and cover with a little baking parchment and place in a very low oven to keep warm whilst you make the lemon sauce.
  3. In a medium sized sauce pan, mix together the eggs, butter, lemon juice, lemon zest, honey and 3 tbsp. of the cream. Heat slowly whilst stirring with a whisk all the time. After about 6-7 minutes of stirring, the sauce will start to thicken. Keep stirring, until the sauce is the thickness of custard, then turn off the heat. Add in the remaining 2 tbsp. of cream and stir in. If you find you have any lumps in the sauce, you can strain it through a sieve.
  4. Divide the pancakes between 4 plates and spoon the lemon cream on top. Sprinkle on the pomegranate and serve.
Recipe by Honest Cooking at https://honestcooking.com/ricotta-pancakes-lemon-sauce-pomegranate-seeds/