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Ricotta pancakes with apple and rhubarb

Serves   4
Prep time: 10 mins
Cooking time: 15 mins

Is there anything better than perfectly fluffy pancakes? These pancakes have a secret ingredient which makes them extra tender and delicious – ricotta! Served with roasted rhubarb mixed with canned apples – you’ll be wanting these pancakes for breakfast, brunch & dessert!

  • Pancakes
  • Breakfast
  • Brunch
  • Desserts
  • Apple
  • Eggs
Ricotta pancakes with apple and rhubarb




For the apple and rhubarb 
  • 300g rhubarb 
  • 2 Tbsp Pams Sugar 
  • 1 can Pams Sliced Apples in Juice    
For the pancakes 
  • 1 cup Pams Pure Plain flour 
  • 1 tsp Pams Baking Powder 
  • 1 tub (250g) Pams Finest Fresh Ricotta 
  • ¼ cup Pams Sugar 
  • Zest and juice 1 lemon  
  • 2 Pams Free Range Mixed Grade Eggs  
  • 1 cup milk   


For the apple and rhubarb  
  1. Preheat the oven to 180°C. Cut the rhubarb into 5cm lengths and put into a baking dish. Sprinkle with the sugar and add the juice from the can of apples. 
  2. Bake for 15 minutes or until the rhubarb is just tender, then add the apples to warm through, about 5-10 minutes. 
  3. Serve warm or cold.   
For the pancakes 
  1. In a bowl combine the flour, baking powder and a pinch of salt. In a separate bowl mix the ricotta with the sugar, lemon zest and juice. 
  2. Separate the eggs and mix the yolks with the milk. Stir the flour into the ricotta mix, then the milk. 
  3. Whisk the egg whites to soft peaks and fold through the mix gently.
  4. Heat some oil in a frying pan and over a medium heat, and in batches, cook the pancakes for 3-4 minutes until little bubbles can be seen on the surface, flip over and cook until done. Spoon cooked apple and rhubarb on top and serve. 

Top tip: These light, fluffy pancakes are great for brunch; try adding bacon and maple syrup or other seasonal fruit, or serve as a dessert with ice cream.