Pancakes with berries and ricotta

Too few ratings

Jasmine

Community Member

Difficulty

Medium 👍
80
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
12 strawberries
1 tbsp extra-virgin olive oil
½ tsp salt
375 g ricotta cheese
60 ml honey
½ tsp salt
450 g mixed berries (frozen)
30 g brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp water
water
cornflour
125 g flour
1 tbsp baking powder
250 ml milk
egg yolks
egg whites
berries
banana
micro herbs

Utensils

  • 2 ovens
  • 2 bowls
  • baking sheet
  • baking dish
  • 2 saucepans
  • 2 wooden spoons
  • cutting board
  • knife
  • fine strainer
  • blender or food processor
  • 3 rubber spatulas
  • jug
  • 2 hand mixers with beaters
  • piping bag
  • sieve
  • 2 bowls (large)
  • frying pan
  • spatula
  • plate (for serving)
  • Step 1/11

    Gather ingredients and preheat oven to 190°C
    • oven

    Gather ingredients and preheat oven to 190°C

  • Step 2/11

    Roasted Strawberries - place strawberries, oil and salt in a mixing bowl, and toss together. Pour onto a lined baking tray, roast strawberries for 20-25 minutes at 190°C, or until slightly caramelized, but still firm enough to keep their shape.
    • 12 strawberries
    • 1 tbsp extra-virgin olive oil
    • micro herbs
    • bowl
    • baking sheet
    • baking dish
    • oven

    Roasted Strawberries - place strawberries, oil and salt in a mixing bowl, and toss together. Pour onto a lined baking tray, roast strawberries for 20-25 minutes at 190°C, or until slightly caramelized, but still firm enough to keep their shape.

  • Step 3/11

    Start to make berry cinnamon puree. Place frozen mixed berries, sugar, cinnamon, vanilla extract and water in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until sugar has dissolved
    • ½ tsp salt
    • 450 g mixed berries (frozen)
    • 30 g brown sugar
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • saucepan
    • wooden spoon

    Start to make berry cinnamon puree. Place frozen mixed berries, sugar, cinnamon, vanilla extract and water in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until sugar has dissolved

  • Step 4/11

    Once roasted, remove strawberries from the oven, and allow to cool. Continue making puree - simmer over medium-high heat, stirring occasionally, for 5 minutes or until berries have softened. To achieve your desired consistency, use more water to create a thinner sauce, or cornflour to thicken. Ensure any cornflour is mixed in and cooked through, and set berry cinnamon compote aside to cool.
    • 1 tbsp water
    • water
    • saucepan
    • wooden spoon

    Once roasted, remove strawberries from the oven, and allow to cool. Continue making puree - simmer over medium-high heat, stirring occasionally, for 5 minutes or until berries have softened. To achieve your desired consistency, use more water to create a thinner sauce, or cornflour to thicken. Ensure any cornflour is mixed in and cooked through, and set berry cinnamon compote aside to cool.

  • Step 5/11

    Prepare fresh fruit to serve - cutting banana into slices and strawberries in halves.
    • egg whites
    • berries
    • cutting board
    • knife

    Prepare fresh fruit to serve - cutting banana into slices and strawberries in halves.

  • Step 6/11

    Once berry compote has cooled, using a blender or food processer, ensure the compote is a smooth consistency - that of a puree. Put through a mesh strainer in order to remove seeds (optional) and set aside in a jug.
    • fine strainer
    • blender or food processor
    • rubber spatula
    • jug

    Once berry compote has cooled, using a blender or food processer, ensure the compote is a smooth consistency - that of a puree. Put through a mesh strainer in order to remove seeds (optional) and set aside in a jug.

  • Step 7/11

    Make whipped ricotta - place ricotta, honey and remaining salt in a bowl and beat with an electric mixer until light and fluffy. Transfer to a piping bag with a medium nozzle.
    • 1 tbsp extra-virgin olive oil
    • ½ tsp salt
    • 375 g ricotta cheese
    • bowl
    • hand mixer with beaters
    • piping bag

    Make whipped ricotta - place ricotta, honey and remaining salt in a bowl and beat with an electric mixer until light and fluffy. Transfer to a piping bag with a medium nozzle.

  • Step 8/11

    • cornflour
    • 125 g flour
    • 1 tbsp baking powder
    • 250 ml milk
    • sieve
    • bowl (large)
    • rubber spatula

    Begin to make pancakes by sifting the flour and baking powder into a large bowl, and stirring in milk and egg yolk until smooth.

  • Step 9/11

    In a large bowl, beat egg whites until stiff peaks form. Fold ⅓ of the whites into the batter. Fold in remaining whites until no streaks remain.
    • egg yolks
    • bowl (large)
    • hand mixer with beaters
    • rubber spatula

    In a large bowl, beat egg whites until stiff peaks form. Fold ⅓ of the whites into the batter. Fold in remaining whites until no streaks remain.

  • Step 10/11

    Heat a lightly oiled frying pan over medium heat. Cook pancakes, ensuring they are all the same size (approx. 10cm diameter), until golden brown on both sides.
    • frying pan
    • spatula

    Heat a lightly oiled frying pan over medium heat. Cook pancakes, ensuring they are all the same size (approx. 10cm diameter), until golden brown on both sides.

  • Step 11/11

    Plate up the dish. Start by stacking pancakes on a black plate, with a thin layer of whipped ricotta between each pancake. Pipe on whipped ricotta, add roasted strawberries and fresh fruit. Top with micro herbs and add berry puree.
    • banana
    • plate (for serving)

    Plate up the dish. Start by stacking pancakes on a black plate, with a thin layer of whipped ricotta between each pancake. Pipe on whipped ricotta, add roasted strawberries and fresh fruit. Top with micro herbs and add berry puree.

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