Lemon & ricotta spelt pancakes (adapted from Miss Dahl's Voluptuous Delights)
1 cup soft ricotta cheese
1/2 cup milk
2 large eggs, separated
1/2 cup spelt flour
1 tsp. baking powder
2 tsp. lemon zest
1 tblsp. agave or maple syrup
sunflower oil for pan
In large mixing bowl, combine the ricotta cheese, milk, and egg yolks. Stir in the flour and baking powder and mix until you have a batter.
In separate bowl (I use my pyrex measuring bowl), whisk egg whites until they are foamy and white but not stiff (you aren't making meringue) and then fold them into the batter. Add lemon zest and syrup and stir.
Heat the oil on your griddle (or fry pan) and drop in small dollops...the largest I could safely flip was the size of a child's tea party plate). Cook for about 3 minutes per side until they are a honeyed brown.
If you have creme fraiche, stir in a tablespoon of local honey until well mixed. Place pancake on plate, spread a teaspoon of creme fraiche on top, add some berries then place another pancake on top and repeat. Sprinkle with light dusting of powdered sugar if desired.
This recipe makes about 20 small pancakes, which has been enough for our family of 6 most mornings. I say "most mornings" because there was one day when I had to settle for an egg over potato latke because the boys devoured these before I got to the table! I hope you don't share the same fate.