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Curtis Stone's lemon poppy seed pancakes and mandarin syrup

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Give your weekend brekkie a zesty kick with a stack of these fluffy lemon pancakes. Drizzled with mandarin syrup and served with dollop cream, they’re a guaranteed favourite.

  • Serves10
  • Cook time40 minutes
  • Prep time30 minutes
Lemon poppyseed pancakes topped with whipped cream and sliced mandarins

Ingredients

  • 250g ricotta
  • 4 extra-large Coles Australian Free Range Eggs, separated
  • 3 lemons, rind finely grated
  • 1 tbs poppy seeds
  • 3/4 cup (185ml) milk
  • 1 cup (150g) plain flour
  • 1 1/2 tsp baking powder
  • 1/4 cup (55g) caster sugar
  • 25g unsalted butter
  • Dollop cream, to serve

Mandarin syrup

  • 1/2 cup (125ml) mandarin juice, strained (about 4 mandarins)
  • 1/4 cup (55g) caster sugar
  • 65g unsalted butter, diced
  • 4 mandarins, peeled, thickly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the mandarin syrup, in a medium frying pan over medium heat, bring mandarin juice and sugar to a simmer, stirring until the sugar dissolves. Add the butter, 1 piece at a time, whisking until combined before adding more. Cook for 4 mins or until the mixture thickens. Keep warm.
  2. Step 2

    In a large bowl, whisk the ricotta, egg yolks, two-thirds of the lemon rind, poppy seeds and a pinch of salt until combined. Whisk in the milk. Stir in the flour and baking powder. Whisk until just blended. In another large bowl, using an electric hand mixer, beat the egg whites and sugar until stiff peaks form. Using a large silicone spatula, in 2 batches, gently fold the egg whites through the ricotta mixture.
  3. Step 3

    Melt 1 tsp butter in a large frying pan over medium-low heat. Ladle two 1/3-cup portions of the ricotta mixture into the pan. Cook for 2-3 mins each side or until the pancakes puff, become golden brown around edges and are cooked through. Transfer to a plate and cover to keep warm. Repeat, in 4 more batches, with the remaining butter and ricotta mixture.
  4. Step 4

    Stir the mandarin slices into the syrup. Top pancakes with mandarin syrup and remaining lemon rind. Serve with cream.

Nutrition Information

PER SERVE

Energy: 1086kJ/260 Cals (12%)

Protein: 8g (16%)

Fat: 13g (19%)

Sat fat: 7g (29%)

Carb: 27g (9%)

Sugar: 16g (18%)

Fibre: 1g (3%)

Sodium: 138mg (7%)

    Curtis Stone's lemon poppy seed pancakes and mandarin syrup

    Curtis Stone's lemon poppy seed pancakes and mandarin syrup
    • Serves10
    • Cook time40 minutes
    • Prep time30 minutes
    Ingredients
    • 250g ricotta
    • 4 extra-large Coles Australian Free Range Eggs, separated
    • 3 lemons, rind finely grated
    • 1 tbs poppy seeds
    • 3/4 cup (185ml) milk
    • 1 cup (150g) plain flour
    • 1 1/2 tsp baking powder
    • 1/4 cup (55g) caster sugar
    • 25g unsalted butter
    • Dollop cream, to serve

    Mandarin syrup

    • 1/2 cup (125ml) mandarin juice, strained (about 4 mandarins)
    • 1/4 cup (55g) caster sugar
    • 65g unsalted butter, diced
    • 4 mandarins, peeled, thickly sliced
      Description

      Give your weekend brekkie a zesty kick with a stack of these fluffy lemon pancakes. Drizzled with mandarin syrup and served with dollop cream, they’re a guaranteed favourite.

      Method
      1. Step 1

        To make the mandarin syrup, in a medium frying pan over medium heat, bring mandarin juice and sugar to a simmer, stirring until the sugar dissolves. Add the butter, 1 piece at a time, whisking until combined before adding more. Cook for 4 mins or until the mixture thickens. Keep warm.
      2. Step 2

        In a large bowl, whisk the ricotta, egg yolks, two-thirds of the lemon rind, poppy seeds and a pinch of salt until combined. Whisk in the milk. Stir in the flour and baking powder. Whisk until just blended. In another large bowl, using an electric hand mixer, beat the egg whites and sugar until stiff peaks form. Using a large silicone spatula, in 2 batches, gently fold the egg whites through the ricotta mixture.
      3. Step 3

        Melt 1 tsp butter in a large frying pan over medium-low heat. Ladle two 1/3-cup portions of the ricotta mixture into the pan. Cook for 2-3 mins each side or until the pancakes puff, become golden brown around edges and are cooked through. Transfer to a plate and cover to keep warm. Repeat, in 4 more batches, with the remaining butter and ricotta mixture.
      4. Step 4

        Stir the mandarin slices into the syrup. Top pancakes with mandarin syrup and remaining lemon rind. Serve with cream.