Ricotta Pear Pancakes

Ingredients

• 200 g sugar
• 1 tbsp grated lemon zest
• 100 g flour
• 1 tsp Baking powder
• 1 tbsp liquid butter
• 150 ml milk
• 2 egg yolks
• 2 egg whites
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 0.5 tsp Sugar
• 1 lemon (juice)
• 3 tbsp liquid honey
• 2 red pears
• 4 tbsp ricotta
• powdered sugar (for dusting)
• lemon spiral

Instructions

1. 1.

   Combine sugar and grated lemon zest for the pancakes. Mix flour with baking powder in a bowl, then add the lemon-sugar mixture. Whisk egg yolks, milk, and liquid butter separately, then fold into the dry ingredients. Beat egg whites with 1/2 tsp salt and 1/2 tsp sugar until stiff peaks form, and gently fold into the batter. Let rest for about 10 minutes.

2. 2.

   Heat lemon juice with honey in a small saucepan to make the sauce.

3. 3.

   Wash pears, quarter them, remove cores, and cut into wedges. Add pear wedges to the warm lemon-honey mixture, simmer gently for about 1 minute, then set aside to cool.

4. 4.

   Heat olive oil in a pan and pour 2 tbsp of batter per pancake, spreading to about 10 cm circles. Cook each side until golden brown, about 2 minutes. Keep warm until all pancakes are ready.

5. 5.

   For serving, spread ricotta on four pancakes, top with pear wedges, then cover with remaining pancakes. Arrange on plates with the sauce, dust generously with powdered sugar, and garnish with mint and lemon spirals.