Maxfacts

Ricotta pancakes with dill crème fraiche

If liked, serve with mild smoked salmon, delicious.

Ingredients

• 250 g plain flour
• 1 tsp cream of tartare
• 400 ml buttermilk
• 3 eggs, lightly beaten
• 150 g ricotta
• salt, white pepper
• 100 g leek, prepared and finely chopped
• 1 tbsp capers, rinsed, drained, finely chopped
• 200 g crème fraiche
• 2 tbsp fresh dill leaves, shredded
• rapeseed oil

Method

1. Mix crème fraiche and dill leaves, blend to a smooth puree, season to taste. Refrigerate until ready to serve.
2. In a bowl, mix flour and cream of tartare. Add buttermilk in portions while whisking, mix well. Add slightly beaten eggs, mix well. Add ricotta and whisk until smooth and without lumps. Season to taste. Add leek and capers, mix again.
3. In a large, non-stick frying pan, heat oil over moderate heat. Bake little pancakes (about 2 tbsp of batter per pancake) in portions. It takes cooking for 2 to 3 minutes on each side. When cooked, remove from pan and place on kitchen towel to soak up surplus oil. Serve with dill / crème fraiche (and smoked salmon, if liked).