Prep: 10 minutes · Total: 25 minutes · Makes: 6-8
We’ve cooked up something special for Mother’s Day.
We’ve teamed up with two-time cookbook author and Instagramable recipe wizard Polly Markus, aka @miss_pollys_kitchen, for a dish that’s guaranteed to earn you all the mum brownie points (even if you forgot to call her last week).
As an extra treat, we’re giving you 20% off all Mitchells products from May 7th–11th. Use code FORMUM at checkout and stock up on your favourites (or Mum’s). Order before 3pm Thursday to get it there in time for the weekend.
"This year, I've got your Mother's Day breakfast covered with Mitchells. I've created this ricotta, lemon, vanilla, poppy seed pancake recipe that will be a household hit for all ages. The all-in-one protein and collagen that supports our gut, joints, and muscles, immune, hair, skin, and nails." - Polly
Ingredients:
- Zest of 1 large lemon
- 1/4 cup lemon juice
- 1 tbsp of maple syrup
- 1 cup ricotta
- 4 eggs
- 30g Mitchells Vanilla Protein Powder
- 1 cup of flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp poppy seeds
Instructions:
- Add everything except the poppy seeds to a blender. Quickly whizz together (be sure not to over mix)
- Add the poppy seeds and stir to mix. Ready two pans over a medium heat, add either butter or oil, then using a half cup measure, pour the batter into the pans.
- When the batter starts to bubble away, flip the pancake and cook until golden and slightly crunchy.
- Keep the cooked pancakes warm in the oven at 100 degrees.
- Serve with any toppings you like. My favourites are berries, kiwi fruit, sliced banana, yoghurt, and lots of maple syrup!