Carrot Cake Ricotta Pancake


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!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel