Ombre Lemon and Poppy Seed Pancake Stack with Ricotta and Berries
Serves 4
Prep Time 15 mins
Cooking 30 mins
Level medium
Ingredients
- 260g Plain Flour
- 2 tsp Baking Powder
- A pinch of salt
- 4 tbsp Caster Sugar
- Grated zest of 1 lemon
- 1 tbsp Poppy Seeds
- Fresh 260ml Milk
- 1 tsp Vanilla Extract
- 2 Eggs
- Pink and lilac food colouring
- 3 tbsp Melted Butter
- 250g Hanini Ricotta
- 2 tbsp Icing Sugar
- 1 Box Fresh Raspberries
- 1 Box Fresh Blueberries
Place the ricotta, icing sugar and vanilla in a bowl and mix together until smooth. Place into the fridge to chill. For the pancakes, sift the flour and baking powder into a bowl and stir in the salt, sugar. poppy seeds and lemon zest. Place milk, eggs and vanilla into a bowl and whisk together. Pour the liquids into the flour mixture along with three tablespoons of melted butter and whisk together until smooth. Heat a little extra butter in a small pan and fry 2 pancakes. Take a small amount of batter, adding in more pink and lilac colouring to the batter each time. When the pancakes are all cooked and cooled down, layer on a serving dish with the ricotta filling, decorate the top with the fresh berries and a dusting of the icing sugar.
Original Recipe by Chef Manuel Aquilina
