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7 April 2017 3 comments



I woke up the other morning for a distinct yearning for pancakes, or something I like to call 'the pancake pang'. I've been experimenting with these zesty ricotta pancakes for a while, with their sticky, sharp, rhubarb and strawberry topping, tweaking the recipe exactly to my liking, and I'm finally at the point to share it with you! Hope you enjoy!


These little pillows (and I choose that metaphor deliberately - they're so light!) are fluffy, moreish and utterly delicious, especially spiked with plenty of lemon zest. The ricotta keeps things really moist and light in the middle - they're almost bubbly like an Aero!





Because I'm trying to cook a little more seasonally, on top of the obligatory maple syrup, I've pared them with some roasted rhubarb, one of my favourite cooked fruits, and completely underrated - it's sweet, tangy and the perfect breakfast accompaniment. My roasted rhubarb and strawberries are so delicious on yoghurt if you have any left over too. For alternative toppings, you could try fresh berries, peaches, blueberry compote, caramel or a generous splosh of honey.

Ingredients (for two hungry brunch-ers)

A tub of ricotta (250g)
2 eggs, separated
120ml milk (you can substitute for almond milk etc if you fancy)
160g plain flour
4 tbsps sugar (I've used caster)
Zest of 2 lemons
1/2 tsp baking powder
A decent pinch of salt

For the roasted rhubarb + strawberries:

2 stalks of rhubarb, cut into inch pieces
A handful of strawberries
1 tbsp brown rice syrup (found in Korean supermarkets, or you can find it at Amazon via the link, and helps make the fruit saucier and more syrupy - but just sub in another tbsps of honey if you can't find it!)
A drizzle of honey, around a tbsp



01. For the roasted fruit, preheat an oven to 220 degrees celcius. Place the chopped rhubarb and strawberries in a roasting dish, drizzle with honey and syrup, and roast for around 20 minutes or until the rhubarb is soft and yielding, and the sauce, sticky.

02. For the pancakes, strain your ricotta through some cheesecloth or a fine sieve, 30 minutes prior to pancake-ing, to drain off the excess liquid.

03. Mix the sugar, flour and salt in a mixing bowl. Blitz the egg yolks, ricotta and milk in a mixer or blender - I do mine in my smoothie maker which is perfect. Add the wet ingredients to the dry, zest in the lemons, and mix by hand until just combined.

04. In a separate bowl, whisk up the egg whites to stiff peaks. Add a scoop of the whites to the pancake batter to lighten the mixture, before folding in the rest with a metal spoon or spatula.

05. Heat a small amount of coconut oil or vegetable oil in a large, non-stick pan over a medium flame. Spoon in rounds of the batter, a large serving spoon at a time.

06. Cook for a few minutes until bubbles form on the top of the pancakes, then flip over and cook until golden.

07. Serve piled high with some yoghurt (Collective Dairy is my absolute favourite), a generous drizzle of maple syrup and the roasted fruits.



These are so moreish and delicious, and yes I ate this whole stack ;) Feel free to get creative with the toppings - if you fancy bananas, or heck, boatloads of golden syrup, then top away! And if you end up giving these a go, (and I'd love to see pics if you do!) I hope you enjoy them as much as I do.

(And if cake is more like your thing, take a peek at my little blueberry morsels, they're utterly delectable!)

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