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Ricotta pancakes with roasted rhubarb and passion fruit


Serves: 6
timePrep time: 25 mins
timeTotal time:
Ricotta pancakes with roasted rhubarb and passion fruit
Recipe photograph by Toby Scott

Ricotta pancakes with roasted rhubarb and passion fruit


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
450Kcal
Fat
19gr
Saturates
10gr
Carbs
55gr
Sugars
36gr
Fibre
4gr
Protein
14gr
Salt
1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 2 x 400g packs forced rhubarb, trimmed
  • grated zest and juice of 1 lemon
  • 150g caster sugar
For the pancakes
  • 150g self-raising flour
  • 1½ tsp baking powder
  • 40g caster sugar
  • 3 large eggs, separated
  • 1 x 250g tub ricotta
  • 100ml buttermilk
  • 60ml full-fat milk
  • 60g butter, melted and cooled
To serve
  • 6 tbsp Greek-style natural yogurt
  • 3 passion fruit, halved

Step by step

Get ahead
Make the roasted rhubarb 1-2 days ahead. Cover and chill; serve at room temperature. Make the pancakes a day ahead and reheat on a baking tray at 180°C, fan 160°C, gas 4 for 10 minutes.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Wipe the rhubarb stalks clean and cut into 7.5cm-long pieces. Cut any thicker stems in half lengthways. Put in a large shallow roasting tray and scatter over the lemon zest and juice, and the sugar. Cover with foil and bake for 30 minutes until tender.
  2. Remove the rhubarb from the oven, uncover and carefully pour the cooking juices into a small pan. Boil rapidly for 3-4 minutes until slightly syrupy. When cool, pour back over the rhubarb and set aside.
  3. For the pancakes, sift the flour, baking powder and a pinch of salt into a mixing bowl, then add the sugar. Make a well in the middle and add the egg yolks, ricotta, buttermilk, milk and 25g of the melted butter. Whisk together to make a smooth batter.
  4. In a separate bowl, whisk the egg whites into soft peaks then gently fold them into the batter.
  5. Heat a large nonstick frying pan over a medium heat. Brush with some of the remaining melted butter. Add 3 large spoonfuls of the batter, spaced apart, and cook for 2 minutes until bubbles start to appear on the top and they are golden brown underneath. Flip and cook for 1-2 minutes more. Serve in batches as you cook them or put them onto a plate, cover with a clean tea towel and keep warm in a low oven while you cook the rest. You should get 18 pancakes.
  6. Serve 3 pancakes per person on warmed plates, topped with some of the roasted rhubarb, a dollop of Greek-style natural yogurt and the seeds of half a passion fruit.
Chef quote
A great start to the day!

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