Approximately 20 small or 10 large pancakes
Time: 40 min.
2 tbsp. sugar
1 can (250 g) ricotta or 200 g crème fraîche
3 dl whole milk
2 tbsp. melted butter
2 teaspoons grated lemon peel
4 dl wheat flour
1 1/2 dl finely chopped Panda liquorice
2 teaspoons baking powder
For baking: butter
Serve with maple syrup.
1. Whisk the eggs and sugar into a frothy foam with a mixer. Mix ricotta, milk, melted butter and the grated lemon peel. Quickly add these to the mixture. Mix the flour, chopped liquorice and baking powder together. Add to the dough.
2. Cook thick pancakes on medium heat in butter.
Serve with maple syrup and whipped cream.
Tip: Instead of butter, you may use rapeseed oil for baking.