Lemon Ricotta Pancakes & Honey Lavender Cream
There is nothing more soothing than a gentle breakfast of these pancakes accompanied by the obligatory cup of lemon, lavender tea. Get on it.
Well good morning! These beautiful fluffy pancakes are so delicious and as for that honey lavender cream. You are going to love me for this one. Think of this breakfast as a soothing start to any rough week. You can do it. You got this!
ESSENTIAL OIL BENEFITS:
Lemon oil is calming in nature and therefore helps in removing mental fatigue, exhaustion, dizziness, anxiety, nervousness, and nervous tension. It is also good for your skin!
Lavender essential oil benefits include its ability to reduce stress and anxiety, eliminate nervous tension, relieve pain, disinfect the scalp and skin, prevent acne, enhance blood circulation, and treat respiratory problems. Lavender oil is used extensively in aromatherapy and works as a natural sleep aid. Its potent antibacterial nature makes it a wonderful household cleanser and deodorant. Just don't get carried away with it in food as it can taste soapy.
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Need
-
Ricotta Pancakes
- 500 Grams Fresh Ricotta Cheese well drained Recipe
- Berries of choice
- 50 Grams raw caster sugar BUY
- 80 Grams fresh lemon juice
- 2 large eggs, separated
- ½ Teaspoons cream of tartar
- Pinches pink salt flakes BUY
- 5 drops doTERRA lemon oil BUY
- 400 Grams milk
- 300 Grams bakers or strong flour
- 1 Tablespoon baking powder
- Milk to thin the mixture as needed
- Extra Virgin Olive Oil (EVOO) and butter to fry pancakes BUY
- Honey Lavender Cream to serve
-
Honey Lavender Cream:
- 100 Grams warm honey
- 3 Drops doTERRA Oils lavender oil BUY
- 1 Teaspoon vanilla bean paste BUY
- 400 Grams cream
Do
- 1
Drain ricotta for at least 15 minutes before proceeding.
- 2
Place berries into a glass bowl with ½ the sugar and lemon juice. Set aside.
- 3
Place the egg whites into clean, dry Thermomix bowl with the cream of tartar and whip 3 min/50°C/Butterfly/speed 4 while you add the remaining sugar through hole in the lid, 1 tsp at a time. Remove from Thermomix bowl and set aside.
- 4
Without cleaning the Thermomix bowl, add yolks and lemon oil and whisk 2 min/50°C/Butterfly/speed 4. Remove Butterfly.
- 5
Add milk and blend 10 sec/speed 4.
- 6
Add flour and baking powder and blend 6 sec/speed 6.
- 7
Add ricotta and combine 20 sec/Interval.
- 8
Add the egg white mixture and just fold through using a silicone spatula.
- 9
Meanwhile heat your frying pan with a tbsp each of butter and EVOO.
- 10
Dollop the mixture into the heated fry pan and spread a little using your spatula. Cook each side until golden.
- 11
Serve with berries and the Honey Lavender Cream and maple syrup if desired.
- 12
To make Honey Lavender Cream: Place all ingredients into clean, dry, Thermomix bowl and whip until soft peaks hold approx. 20-40 sec/Butterfly/speed 4.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
