Pancakes with berries and ricotta

Step 1/ 11

• oven

Gather ingredients and preheat oven to 190°C

Step 2/ 11

• 4¾ strawberries
• ⅜ 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

• ¼ tsp salt
• 180 g mixed berries (frozen)
• 12 g brown sugar
• ⅜ tsp cinnamon
• ⅜ 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

• ⅜ 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

• 1¼ egg whites
• berries

• cutting board
• knife

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

Step 6/ 11

• 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

• ⅜ tbsp extra-virgin olive oil
• ¼ tsp salt
• 150 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
• 50 g flour
• ⅜ tbsp baking powder
• 100 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

• 1¼ 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

• 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

• 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.

Enjoy your meal!