lemon ricotta flapjacks

Photos: heysweetie8

Whilst doing a quick grocery shop on at the Pick 'n Pay on William Nicol on Friday, I came across these lovely little edible flowers. Aahhh. What a fun way to add some colour on my plate! Although my boyfriend wasn't too pleased with my purchase, ("No babe. Please don't make me eat flowers.") I managed to convince him when I sprinkled them over some warm lemon ricotta flapjacks for breakfast on Saturday. Love it when a plan comes together :)

Serves 4-5

Ingredients:

1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don't over mix. The batter will be thick.

3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray.  Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with syrup and edible flowers.