So this is embarrassing. I went to make these pancakes this morning and thought instead of getting the recipe card out I'd just read the recipe off my website... which would be a whole lot easier if I"d remembered to post it... I of course then opened up the file I thought I'd done and saw this:

Lemon Poppyseed Ricotta Pancakes.

And that was it. That's probably why it wasn't on the site. I'm sure someone would have noticed the lack of ingredients, method and photos.

So here it is! Finally! I know you've all been hanging out for it!

These pancakes came about in a quest to replicate pancakes I made a year or two ago that I had adored and Dave had said were "ok, not really how I like pancakes". Dave doesn't have the love of pancakes that I do so his pancake vocab is still in need of repair... in his mind pancakes are the things he makes for the kids on Saturday mornings and fills with lemon and sugar (despite my evil glances at him eating straight white sugar... he's become rather tolerant of these glances) these are in fact crepes. So when these pancakes (which if you get real technical are probably actually hotcakes?) were light and fluffy and chubby, he was a little caught of guard. I however loved them and wanted to make them again so I gave this recipe a shot and was very happy. Also, Dave liked them! I think perhaps his tastes have just matured ;)

The original reason I made them was because Dave's favourite flavor combination is lemon and poppyseed, you could replace the lemon with orange in here if you prefer, both would be lovely.

As a side note.. I also made the ricotta that I used in these so felt extra happy with the results...

Lemon Poppyseed Ricotta Pancakes

Recipe from Tasty Kitchen

(I've made the recipe to serve one to make it easier to figure out if you're just cooking for one.)

1 whole Large Eggs, Separated
⅓ cups Ricotta Cheese (I used homemade)
1-⅛ teaspoons Sugar
1-⅛ teaspoons Freshly Grated Lemon Zest or lemon essence
¼ teaspoons Poppy Seeds
⅛ cups All-purpose Flour

In a bowl, whisk together the egg yolks, ricotta, sugar, poppy seeds, and the zest. Add the flour, and stir the mixture until it is just combined.

In a bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks.

Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.

Heat a frypan over moderately high heat until it is hot enough to make drops of water scatter over its surface. Spray with oil spray then turn down the heat to medium. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 2 to 3 minutes on each side, or until they are golden.

It is tricky to tell when they're cooked as they will still be soft in the middle, it may be that you're like Dave and it takes an atempt or two to get used to the difference!

Finish and dress with pure maple syrup and fresh fruit.

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