Ricotta pancakes with apple and rhubarb
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!
Ingredients
Method
Ingredients
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
Method
For the apple and rhubarb
- 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.
- Bake for 15 minutes or until the rhubarb is just tender, then add the apples to warm through, about 5-10 minutes.
- Serve warm or cold.
For the pancakes
- 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.
- Separate the eggs and mix the yolks with the milk. Stir the flour into the ricotta mix, then the milk.
- Whisk the egg whites to soft peaks and fold through the mix gently.
- 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.