Kim from Harvest Launceston has provided this week’s recipe, based on a family favourite ricotta pancake recipe using buttermilk and honey. Tried and tested by the Harvest team, photo courtesy of ex-market manager Curly.
2 cups plain flour
2 teaspoons baking powder
Pinch of salt
2 cups buttermilk
2 eggs, separated
1 heaped tablespoon honey
2 teaspoons butter or ghee
Sift flour and baking powder into a bowl and add salt.
Beat egg whites in a separate bowl until light and fluffy.
Beat together egg yolks, honey and buttermilk. Stir into flour mixture then gently fold through beaten egg whites.
Melt butter or ghee in a frying pan over medium heat and pour small amounts of pancake mixture into pan. Cook until small bubbles form on the surface, flip and cook pancakes for a further 1-2 minutes or until cooked through. Repeat with remaining mixture.
Serve with lemon juice and cinnamon sugar, jam from Rocky Gardens or cream from Elgaar Farm, or freeze dried blueberries from Three Peaks Organics or fresh raspberries from Bioberries