Ricotta Pancakes with Raspberries and Pomegranate Molasses
Prep: 15 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 4-6 people
The combination of ricotta and egg whites produce pancakes that are both light and tender with a slightly savoury tang. The recipe might seem more complex than a regular pancake but it's very straightforward, quick to whip up and can be paired with different combinations through the seasons.
Ingredients
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400g Ricotta Di Bufala
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225ml Whole milk
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5 Medium eggs, carefully separated
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150g Plain flour
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1 ½ tsp Baking powder
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1 Pinch salt
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4 tsp Early Harvest Olive Oil or sunflower oil
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200g Raspberries, cut in half if particularly large
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50g Butter, melted
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1 tsp Belazu Pomegranate Molasses
Method
- Step 0: Empty the ricotta in a large and bowl and break down with a large spoon or whisk. Add the milk and egg yolks and stir so that they are all completely combined.
- Step 1: Sift the flour, baking powder and salt into another bowl.
- Step 2: Place the egg whites in a large clean bowl and whisk till stiff peaks are formed.
- Step 3: Fold the flour mixture through the ricotta mix in 3 stages till completely mixed though. Then fold through the egg whites, in 3 stages, trying to keep the mixture as light and fluffy as possible. This mix can be made a few hours in advance if kept in the fridge.
- Step 4: Place a large, preferably non stick frying pan on a medium heat and when hot, add 1 tsp of Olive Oil and swirl around the pan. Add a small ladle’s worth of the mix to the pan and allow to start cooking, then repeat so that you have 3 pancakes. Don’t try to do too many at once, as the temperature of the pan will drop. Cook for around 2 minutes, or until golden, turning the heat down to low if it looks they are getting too dark, then turn over using a spatula and cook for another minute or until cooked through. Transfer to a warm plate or low oven to keep warm whilst you repeat with the remainin