Luke Mangan has a long history in Australian kitchens, but until I checked out this book at the local library I had not knowingly made any of his recipes.
Luckily, this title caught my eye and I decided it was time to give him a go.
In addition to presenting on television, Luke has thriving restaurants in Singapore, Indonesia, Japan and, of course, Australia. And he’s taken to the air and sea—as a consulting chef for Virgin Australia and with restaurants on three P&O ships.
This book takes a simpler approach and showcases Luke’s favourite recipes to make at home. It’s filled with lots of tempting dishes as well as useful tips and hints. Today, as usual, we’re landing on page 32.
Lemon and ricotta pancakes
5 free-range eggs. separated
225g (1 cup) plain/all-purpose flour, sifted
13g (2 1/2 teaspoons) baking powder
110g (1/2 cup) sugar
pinch of salt
zest of 1 large lemon or orange
235ml (1 cup) milk
300g (1 1/2 cups) ricotta cheese
maple syrup, to serve
crème fraîche, to serve
mixed berries, to serve (optional)
Preheat griddle or skillet on medium heat.
Mix the egg yolks in a small bowl. Sift and mix the dry ingredients in a large bowl and combine with egg yolks, lemon or orange zest, milk and ricotta cheese.
Beat the egg whites until stiff and gently fold into the batter.
Lightly oil the pan and pour about 1/4 cup of batter onto the griddle.
Cook until bubbles form. Flip the pancake and cook the other side until golden.
Serve with warm maple syrup and crème fraîche or mixed berries, if you prefer.
How it played out
I made this as written using lemon zest, which I love. But there is one ingredient I questioned. You may notice that I struck through the reference to 1 cup of flour. A cup of flour weighs (depending on your source) between 100–150 grams, and certainly not 225 grams.
I followed the weights for all ingredients and the batter was the right consistency, so don’t be tempted to follow the cup measurements—stick with the weights.
The other slight problem was that my new-ish pancake griddle got extremely hot after every two batches, so I had to let it cool down between making every 8 pancakes.
Not really a drama, but my own special pain that had nothing to do with the recipe. The recipe made 24 pancakes (enough for four to six people) that we topped with maple syrup and a scrumptious strawberry–almond butter—another page-32 recipe.
My kids love pancakes and this is on the list for Easter weekend when we’ll all be together at the coast for four or five days. The strawberry–almond butter is going too!