Ricotta Pancakes With Mulled Strawberries |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Hot fluffy pancakes are what we normally associate with an American holiday. Well here's a recipe that you can make at home, looks great and tastes sublime. Ingredients:
250 g ricotta cheese |
175 ml milk |
4 eggs, seperated |
100 g plain flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
olive oil, for frying |
225 g small fresh strawberries |
150 ml fresh orange juice |
2 tablespoons caster sugar |
1 star anise |
1 teaspoon caraway seed |
Directions:
1. Begin with the mulled strawberries.
2. Hull the strawberries in a bowl and set aside.
3. Place the orange juice, sugar star anise and caraway seeds in a small pan.
4. Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
5. Chill for at least an hour and up to 8 hours.
6. Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
7. Sift over the flour, baking powder and salt and stir to make a smooth batter.
8. Using an electric whisk, beat the egg whites until stiff.
9. Carefully fold into the batter.
10. Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
11. Cook in batches for 1 minute on each side until puffed and golden.
12. Repeat to make 12 Pancakes.
13. Divide between 4 plates and spoon over the mulled strawberries.
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