- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
These lemon and poppy seed pancakes with mandarin are a delicious and refreshing twist on traditional pancakes that are sure to brighten up your morning and leave you feeling satisfied and energised.
- Serves4
- Cook time30 minutes
- Prep time25 minutes
Ingredients
- 1 cup (240g) firm ricotta (from the deli)
- 3/4 cup (185ml) milk
- 2 Coles Australian Free Range Eggs, separated
- 2 large lemons, rind finely grated, juiced
- 1 cup (150g) plain flour
- 2 tsp baking powder
- 1 1/2 tbs poppy seeds
- 1/3 cup (75g) caster sugar
- 20g butter
- 1/2 cup (110g) caster sugar, extra
- 6 mandarins, peeled, sliced
- Firm ricotta, extra, to serve
Nutritional information
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
Step 1
Whisk the ricotta, milk, egg yolks and lemon rind in a large bowl. Add the flour, baking powder and poppy seeds and stir to combine.
Step 2
Use an electric mixer to whisk the egg whites in a clean, dry bowl until medium peaks form. Slowly add the sugar, whisking constantly. Add half the egg white mixture to the ricotta mixture. Gently fold with a metal spoon until just combined. Add the remaining egg white mixture and fold to combine.
Step 3
Melt one-quarter of the butter in a medium non-stick frying pan over medium-low heat. Pour three 1/3 cup (80ml) portions of the batter into the pan. Cook for 2-3 mins each side or until pancakes are puffed, golden and cooked through. Transfer the pancakes to a plate and cover to keep warm. Repeat, in 3 more batches, with the remaining butter and batter.
Step 4
Meanwhile, combine the extra sugar and the lemon juice in a small saucepan over medium heat. Cook, stirring, for 1 min or until combined. Bring to the boil and cook for a further 1 min or until the syrup thickens slightly.
Step 5
Divide the pancakes among serving plates. Arrange the mandarin over the pancakes and top with extra ricotta. Drizzle with the syrup to serve.
Recipe tip
COOK. STORE. SAVE.
Store leftover pancakes, without the toppings, in an airtight container in the fridge for up to 3 days. Or, cover in foil and freeze in an airtight container for up to 3 months.
Lemon poppy seed pancakes with mandarin
- Serves4
- Cook time30 minutes
- Prep time25 minutes
Ingredients
- 1 cup (240g) firm ricotta (from the deli)
- 3/4 cup (185ml) milk
- 2 Coles Australian Free Range Eggs, separated
- 2 large lemons, rind finely grated, juiced
- 1 cup (150g) plain flour
- 2 tsp baking powder
- 1 1/2 tbs poppy seeds
- 1/3 cup (75g) caster sugar
- 20g butter
- 1/2 cup (110g) caster sugar, extra
- 6 mandarins, peeled, sliced
- Firm ricotta, extra, to serve
Description
These lemon and poppy seed pancakes with mandarin are a delicious and refreshing twist on traditional pancakes that are sure to brighten up your morning and leave you feeling satisfied and energised.
Method
Step 1
Whisk the ricotta, milk, egg yolks and lemon rind in a large bowl. Add the flour, baking powder and poppy seeds and stir to combine.
Step 2
Use an electric mixer to whisk the egg whites in a clean, dry bowl until medium peaks form. Slowly add the sugar, whisking constantly. Add half the egg white mixture to the ricotta mixture. Gently fold with a metal spoon until just combined. Add the remaining egg white mixture and fold to combine.
Step 3
Melt one-quarter of the butter in a medium non-stick frying pan over medium-low heat. Pour three 1/3 cup (80ml) portions of the batter into the pan. Cook for 2-3 mins each side or until pancakes are puffed, golden and cooked through. Transfer the pancakes to a plate and cover to keep warm. Repeat, in 3 more batches, with the remaining butter and batter.
Step 4
Meanwhile, combine the extra sugar and the lemon juice in a small saucepan over medium heat. Cook, stirring, for 1 min or until combined. Bring to the boil and cook for a further 1 min or until the syrup thickens slightly.
Step 5
Divide the pancakes among serving plates. Arrange the mandarin over the pancakes and top with extra ricotta. Drizzle with the syrup to serve.