Dessert

Ricotta and Giancarlo Polenghi lemon caraffina pancakes

Ingredients for: 8 pancakes

FOR THE PANCAKES

  • 2 medium eggs
  • 140 ml whole milk
  • 60 ml Giancarlo Polenghi Lemon Caraffina 
  • 200 g ricotta cheese
  • 60 g caster sugar
  • 200 g type 1 flour
  • 1 teaspoon baking powder
  • Oil for greasing the pan, as needed

FOR THE FINISHING TOUCH

  • 4 ripe apricots 
  • 1 teaspoon Caraffina Giancarlo Polenghi Lemon 
  • 2 tablespoons acacia honey

METHOD

Separate the liquid ingredients from the powdered ingredients into two different bowls: sift the flour and baking powder with the sugar into one bowl; place the eggs, milk, and lemon juice in another bowl.

Mix the dry ingredients together, then use a hand or electric whisk to beat the eggs together with the milk and lemon juice. Pour the liquids into the bowl of dry ingredients and mix well with a hand whisk, taking care to break up any lumps. Once you have a smooth batter, add the ricotta and continue to mix with the whisk.

Heat a non-stick frying pan greased with oil and pour three tablespoons of batter onto the bottom, one on top of the other. As soon as you see bubbles forming on the batter, flip the pancake with a spatula and cook for a couple of minutes on the other side. Continue in the same way until all the batter is used up.

Stack the pancakes on top of each other and decorate them with diced apricots and wedges seasoned with Caraffina Giancarlo Polenghi Lemon. Pour plenty of honey on top and enjoy your delicious pancakes while they’re hot. Bon appetit!

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