Happy Sunday!! I love sundays, lazy starts, brunching with hubby spending time with our animals what’s not to love?? And with Easter next weekend it will feel like double sundays, long weekends bring me such happiness. More time spend with the people (& animals) that I love most. I wanted a special brunch for easter, something familiar but new so I came up with these ricotta pancakes with honey syrup & pistachios. They are AMAZING!!!!
Look at them! They are soft and fluffy topped with a cloud of vanilla bean whipped cream. The ricotta adds a softness & richness to the pancakes, once cooked I brushed on the honey syrup. Then top them with whipped cream and sprinkle over pistachios and you have pancake perfection!
These will be appearing at our easter brunch. I tend not to cook with chocolate over easter as I find all the eggs are enough & I need other flavours to break up all the chocolate. Usually you will find lots of fruit in cocktails, with brunch & fruit flavoured cakes (I have some sweet orange cupcakes to share with you this week) and fish or chicken with lots of veg. Whats on you easter menu?
These pancakes are super simple to make and you canhave them ready in under an hour to give you more time with your family instead of in the kitchen. Raspberries would be a great addition to these if you are looking to add some fruit. I adore raspberries and they can be super expensive but for easter I think it’s ok to be a little indulgent in fruit, you need to balance all that choclate somehow right?
Ricotta Pancakes with Honey Syrup & Pistachios
- 1 cup caster sugar
- 2 cups self raising flour
- 1 teaspoon salt
- 1 & 1/2 cups milk
- 4 eggs, seperated
- 1 teaspoon vanilla bean paste
- 400g ricotta
- 1/2 cup honey
- 1/2 cup water
- 8 cardamom pods
Preheat a large frypan over medium heat.
Place sugar, flour and salt in a large bowl and whisk well to combine.
Place milk, egg yolks, vanilla & ricotta in a small bowl and whisk to combine.
Add the wet ingredients to the dry and whisk well to combine ensuring there are no lumps.
Place the egg whites in a clean bowl and whisk with a hand mixer until soft peaks form, around 3 minutes.
Add the egg whites to the pancake mix and gently fold in to combine.
Add 1/2 tablespoon of oil to the frypan and add spoonfuls of pancake mix.
Cook 2-3 minutes until bubbles start to appear on top then flip and cook a further 1-2 minutes until golden.
Remove from the pan and immediatley brush with honey syrup.
To serve plate up individual servings or place all the pancakes on a plate & place that on your table with a bowl of whipped cream & a bowl of pistachios & your guests can help themselves. Enjoy!
Place all ingredients in a small saucepan and place over medium high heat. Bring to the boil, then reduce to a simmer and simmer for 5 minutes. Remove from heat and set aside.