Lemon ricotta hotcakes with smoked salmon by Lizzie King

Lemon Ricotta Hotcakes with Smoked Salmon by Lizzie King

Fluffy and light but fresh and zingy, these lemony pancakes make a fabulous upgrade to breakfast and a perfect weekend brunch. Fresh dill and buckwheat are such good partners and whilst these are protein rich and gluten free incidentally, they’re also an excellent source of fibre for your gut bugs. My new favourite thing.


2 eggs, separated
250g ricotta
1 lemon, zest and juice
80g buckwheat flour
1 tsp bicarbonate of soda
2 sprigs fresh dill, chopped
Sea salt and black pepper
40g butter
4 smoked salmon slices


Combine the egg yolks, ricotta, lemon juice and zest, until smooth.

Beat the egg whites in a clean bowl until foaming – a hand whisk works here, we're not after stiff peaks.

Pour the flour and bicarbonate of soda into a mixing bowl and make a well in the middle, tip the ricotta mixture on and fold until combined and lump free. Then with a metal spoon gently fold in the egg whites trying to preserve the light foaminess, and sprinkle over the chopped dill.

Melt the butter in a large pan, tip excess into the batter and combine and return to medium high heat. Place heaped tablespoonfuls into the hot pan and spread out. Flip after a minute or two when golden. Eat immediately with slices of smoked salmon and crème fraiche, a sprinkling of fresh dill and a generous drizzle of lemon juice.

Make ahead and freeze – they reheat beautifully in a toaster.

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