Start with the lemon sauce. In a medium-sized saucepan, mix together the eggs, butter, lemon juice, lemon zest, honey, and cream.
3 eggs, 50 g (¼ cup minus 1 tsp) unsalted butter, zest and juice of 1 lemon, 3 tbsp honey, 3 tbsp double/heavy cream
Heat slowly whilst stirring slowly with a whisk all the time. After about 4-5 minutes of stirring, the sauce will start to thicken. Keep stirring, until the sauce is the thickness of a light custard, then turn off the heat.
Strain through a sieve to remove any lumps of egg white and lemon zest. Put one side.
Now make the pancakes. Place the ricotta, milk, egg yolks, and vanilla into a mixing bowl and stir to combine (it will look a little lumpy, don't worry, that's just the ricotta texture - you won't notice lumps in your pancakes).
240 g (1 cup + 1 tbsp) ricotta, 180 ml (¾ cup) milk, 2 eggs, 1 tsp vanilla extract
Add the flour, baking powder and salt, and stir until just combined.
120 g (1 cup) plain (all-purpose) flour, 1 tsp baking powder, pinch salt
Place the egg whites in a separate bowl, and whisk until stiff.
Add 2 tbsp of the egg whites to the pancake batter and stir in to loosen the mixture, then carefully fold in the remaining egg whites until just combined.
Place a large frying pan (skillet) or hot plate over a medium high heat. Grease the pan with the butter – wiping off any excess, so it’s just lightly greased.
1 tbsp unsalted butter
Use approx. ⅓ cup (about 90ml) of batter per pancake. Place on the hot griddle (you may need to make this in 2 or 3 batches). Turn down the heat to medium-low and cook for 2-3 minutes until it starts to bubble at the edges. Then turn the pancakes over and cook for a further minute or two until golden. Repeat with the remaining pancakes, greasing the pan lightly each time.
Divide the pancakes between three plates. Pour over the sauce (you can reheat for a few seconds, but it should still be warm). Sprinkle on the pomegranate seeds then serve.
1 pomegranate
Notes
How to remove seeds from a pomegranate:
Cut the pomegranate in half. Then hold half of the pomegranate cut side down, lightly in the palm of your hand. Hold your hand over a medium-sized bowl and whack the back of the pomegranate with the back of a wooden spoon. The pips will fall into the palm of your hand and then into the bowl. Keep going until you get all the pips out..
Can I make this ahead?
The pancakes are best eaten freshly cooked. However, you can quickly cool leftover pancakes, then cover and refrigerate for up to a day. Place in the toaster to heat up until warmed all the way through.The lemon sauce can be made ahead. Cool it quickly, cover and refrigerate, then reheat in a pan over a low heat until warmed through before serving.Nutritional Information is per serving.