Lemon Pancakes by Jessica Harris

                INGREDIENTS

1/2 cup flour

4 eggs

200 g ricotta

200 ml Parmalat CHEF 23% cream

2 tablespoons butter

4 tbsp. sugar

1/2 tbsp grated lemon zest

1 tsp. vanilla extract

1 tsp. salt

oil for frying

           FOR VANILLA SAUCE:

300 ml cream of 23%

4 egg yolks

100g sugar

1 tsp. vanilla extract

                            1

For the vanilla sauce, whisk the egg yolks with the sugar and vanilla extract in a bowl, add the cream and whisk in a water bath until fluffy. Allow to cool.

                            2

For the dough, separate the whites from the yolks. Whisk the whites to stiff peaks.

                            3

Mix the lightly melted butter, egg yolks, cream and ricotta until smooth. Add the flour, sugar, salt and lemon zest and mix well. Stir whipped whites into the batter.

                           4

Preheat a non-stick frying pan and grease with vegetable oil. Bake thin pancakes on both sides.

                          5

Arrange the pancakes on plates and pour the sauce over them. Serve with fresh berries.