Carrot Cake Ricotta Pancake
Friday, January 20, 2017
Makes 3-4 large pancakes
·
110g self raising flour
·
1 tablespoon coconut sugar or raw sugar
·
1 teaspoon ground cinnamon
·
1/2 teaspoon ground ginger
·
2 eggs, separated
·
3/4 cup buttermilk
·
1 teaspoon vanilla extract
·
100g ricotta
·
1 carrot, grated
·
Butter, for frying
Whipped Ricotta
·
100g ricotta
·
1 tablespoon maple syrup or rice malt syrup
To serve
·
Stawberries, sliced
·
Blueberries
·
2 passionfruits, halved
·
Edible flowers, optional
·
Coconut chips or flaked coconut
Combine flour, sugar, cinnamon, ginger, egg yolks, buttermilk and
vanilla in a bowl and whisk to combine. Add the ricotta and carrot and fold
mixture together to combine. In a separate bowl, whisk the egg whites with a
hand mixer until stiff peaks form. Add to the pancake mix and fold gently until
the mixture is combined.
Heat a small non-stick frypan over medium-low heat (I used 23cm
pan.) Melt a little butter in the bottom and place 1/3-1/4 of the pancake
mixture into the pan and spread to cover the entire base. You’ll know it’s time
to flip them over when bubbles appear in the surface. I inverted it onto a
plate to flip it over, as it’s larger than your normal pancake. Cook for a few
more minutes until golden on both sides. Place onto a serving plate and repeat
with the remaining batter to produce 3-4 large pancakes.
To make the whipped ricotta, place ricotta and maple syrup into
the same bowl as the egg whites and whip with the hand mixer for about 1 minute
until smooth.
To serve, scatter the surface of the pancake with half a
passionfruit, sliced strawberries, blueberries, edible flowers and coconut
chips or flaked coconut. Place the ricotta in the middle and let you friends
dollop as much as they’d like!