Ingredients

The following ingredients have 4 Servings
  • 200g fresh ricotta (from delis)
  • 200ml milk
  • 2 eggs, separated
  • 1 cup (150g) plain flour
  • 1/2 tsp baking powder
  • 20g unsalted butter
  • Thick Greek-style yoghurt and chopped pistachios, to serve
  • 1 bunch (about 400g) rhubarb, chopped into 5cm pieces
  • 1/4 cup (55g) raw sugar
  • 1 vanilla bean, split, seeds scraped
  • Finely grated zest and juice of 1 orange

Instruction

  • Preheat the oven to 180°C. Line a baking tray with baking paper.
  • or the rhubarb, toss rhubarb, sugar, vanilla seeds, orange zest and 2 tbs juice in a bowl. Spread over prepared baking tray. Roast for 30 minutes or until soft and lightly caramelised on the outside. Set aside to cool completely.
  • Whisk ricotta, milk, egg yolks and any remaining orange juice in a bowl. Place the flour, baking powder and butter in a separate bowl with a pinch of salt, make a well in the centre and pour in the ricotta mixture. Beat until a smooth batter.
  • Whisk the eggwhites in a separate bowl until stiff peaks form, then carefully fold into the batter with a spatula.
  • Place a large frypan over medium heat, add one-quarter butter and melt. In 4 batches, drop in heaped spoonfuls of the batter and cook for 3 minutes or until small bubbles start to form on the surface. Flip pancakes and cook for a further 3 minutes or until golden.
  • Serve pancakes topped with rhubarb, yoghurt and chopped pistachios.