Ricotta & Lemon Shio Koji Pancakes

Light ricotta pancakes with the gentle tang of Lemon Shio Koji. Made for a leisurely breakfast.

Ingredients

• 150 g Self-Raising Flour (or Plain Flour with 1 teaspoon of baking powder)
• 20 g Butter
• 120 g Milk
• 80 g Ricotta Cheese
• 2 Egg Yolks
• 1 teaspoon Lemon Shio Koji
• 2 Egg Whites
• 20 g Raw Sugar (or 1 tablespoon Honey)

Preparation

1. Sift the self-raising flour (or plain flour with baking powder) into a large bowl.
2. In a small pot, gently warm up the butter and milk until the butter melts.
3. In a separate bowl, separate the egg whites from the yolks.
4. Measure out the ricotta cheese and Lemon Shio Koji.

Cooking

1. To the melted butter and milk mixture, add the ricotta cheese, egg yolks, and Lemon Shio Koji. Mix until well combined.
2. In another bowl, whisk the egg whites until they form stiff peaks.
3. Gently fold the wet mixture from step 1 into the whisked egg whites until just combined.
4. Carefully fold the mixture (from step 3) into the dry ingredients in the large bowl until just combined, being careful not to overmix.
5. Heat a frying pan over medium heat and lightly oil the surface.
6. Pour small batches of the pancake batter onto the pan, using about 1/4 cup of batter for each pancake.
7. Cook until bubbles form on the surface of the pancakes and the edges begin to set, then flip and cook until golden brown on the other side.
8. Repeat with the remaining batter, adding more oil to the pan as needed.