My new favourite breakfast treat!
These are the most amazing pancakes. Fluffy yet substantial, they are packed with flavour, have a great texture and – wait for it – they’re even gluten-free! While they are delicious with maple syrup, they really shine with a drizzle of gently-heated lemon curd and a splash of raspberry syrup, both of which can be made a day or three ahead of time. Add a few fresh berries on top and you’ll be dishing up plates that are as pretty as they are delicious.
- 1 cup (250 mL) frozen or fresh raspberries
- 1/4 cup (60 mL) granulated sugar
- 1/4 cup (60 mL) water
- 1/2 teaspoon (2.5 mL) lemon juice
- 5 large eggs
- pinch salt
- 3/4 cup (185 mL) sugar
- grated zest of one lemon
- 1/2 cup (125 mL) freshly squeezed lemon juice (1 – 2 large lemons)
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) firm ricotta (drain off excess liquid if necessary)
- 4 eggs, separated
- 1 tablespoon (15 mL) finely-grated lemon zest
- 5 tablespoons (75 mL) butter, melted
- 1/2 teaspoon (2.5 mL) vanilla
- 1/3 cup (90 mL) oat flour (grind quick cooking oats to fine consistency in food processor)
- 1/4 cup (60 mL) white sugar
- canola oil (for cooking the pancakes)
- In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high heat, stirring frequently.
- Reduce heat to medium and simmer 5 minutes or until raspberries are completely broken down. Strain through a fine meshed sieve, pressing on berries to extract juice.
- Discard seeds and pour syrup into a jar with a tight lid; refrigerate syrup to cool completely.
- The syrup can be stored in the fridge for up to one week and frozen for months.
- Separate the eggs. You will only need the yolks for this recipe; reserve the whites, covered, in the refrigerator for up to three days. These can be used for pavlova, meringues or many other recipes.
- Put about 2 inches (5 cm) of water in the bottom of a double boiler or medium saucepan. In the top of the double boiler (or a heat proof bowl resting on top of the saucepan), place the egg yolks, salt, sugar, lemon zest and juice. Whisk well to combine.
- Bring the water in the pot to a gentle boil then reduce heat to medium, whisking the egg mixture continuously so the eggs will not thicken too quickly.
- After about 8 – 10 minutes over the hot water, the mixture should be smooth and slightly thickened. Remove the top of the double boiler (or the bowl) from the pan.
- Cut the butter into small pieces and add them one at a time to the egg mixture, whisking to melt and incorporate them.
- Pass the custard mixture through a fine-meshed sieve to strain out the bits of lemon zest and any lumps that may have formed.
- Cover tightly and refrigerate for several hours until cold.
- Lemon curd can be kept in the fridge for 4 days or frozen for two months (be sure to thaw it gently). This recipe makes about 2 cups of curd.
- In a large bowl, stir gently until blended the ricotta, egg yolks, lemon zest, butter and vanilla.
- In a separate small bowl, combine the flour and sugar.
- Put the egg whites in a medium bowl and beat them with an electric mixer until stiff peaks form.
- Add the dry ingredients to the ricotta mixture and stir gently until just blended.
- Gently fold the beaten egg whites into the flour and ricotta mixture until the batter is smooth, being careful not too overmix.
- Heat a thin film of canola oil in a large frying pan over medium heat and pour ¼ cup (60 mL0 portions of batter into the skillet.
- Cook for about three minutes per side (don’t press down on them as they cook).
Serve topped with melted lemon curd and raspberry sauce, or maple syrup.
Makes 10 – 12 medium sized pancakes.