Tangy Olive Pancakes with Lemon Ricotta Sauce – A Brunch Del

Savory Olive Pancakes with Lemon Ricotta Sauce

Today, I’m excited to share a unique recipe that combines two of my favorite ingredients: olives and lemon! This dish always reminds me of lazy Sunday brunches with friends, enjoying the tangy flavors and fluffy texture of these savory pancakes. It’s the perfect way to start your day with something a little different and unexpected.

Ingredients:

• 200g all-purpose flour
• 10g baking powder
• 5g salt
• 300ml milk
• 2 eggs
• 100g chopped green olives
• 150g ricotta cheese
• 1 lemon (zested and juiced)
• to taste black pepper

Kitchen Tools:

• mixing bowl
• whisk
• frying pan
• spatula
• grater

To begin, combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk together the milk and eggs until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped green olives.

Heat a frying pan over medium heat and lightly grease it. Pour a ladleful of the pancake batter onto the pan and cook until bubbles form on the surface. Flip the pancake and cook for another minute or two until golden brown. Repeat with the remaining batter.

In a small bowl, mix together the ricotta cheese, lemon zest, lemon juice, and black pepper to make the sauce. Serve the savory olive pancakes warm with a dollop of lemon ricotta sauce on top.

This recipe makes approximately 10 pancakes, with each serving weighing around 100g. One serving is about 200 calories.

A unique tip for this dish is to sprinkle some fresh herbs like parsley or dill on top of the pancakes before serving. The herbs add a burst of freshness that pairs wonderfully with the tangy olives and lemon ricotta sauce.

I hope you give these savory olive pancakes a try and enjoy the delightful blend of flavors. Feel free to experiment with different types of olives or add your own twist to make it truly your own!