Anzac pancakes with fruit topping

Step 1

To make fruit topping, place all ingredients in a bowl. Gently stir to coat fruit in golden syrup. Set aside while making pancakes (standing time allows juices to release from fruit).

Step 2

Set aside 150 g ricotta in fridge for serving. Place remaining 150 g ricotta in a medium bowl with egg yolks and golden syrup. Whisk to combine, then whisk in buttermilk and essence.

Step 3

Sift flour and baking powder into a large bowl. Return any husks remaining in sieve to the bowl. Add oats. Make well in centre. Add ricotta mixture. Whisk to form a smooth, thick batter.

Step 4

Using a clean wire, whisk or hand-held electric mixer, beat egg whites in a small bowl until soft peaks form. Fold into batter.

Step 5

Heat a large, non-stick frying pan over a medium heat. Lightly grease with cooking oil. Spoon 2 heaped tablespoons of batter into pan to make an 8 cm pancake. Repeat to make 2 more pancakes. Cook for 2-3 minutes, or until browned underneath. Turn pancakes and cook for a further 2 minutes, until other side is browned. Remove. Cover with foil to keep warm. Continue with remaining batter, re-greasing pan with a little cooking spray between batches, to make 12 pancakes altogether.

Step 6

To serve, arrange pancakes in stacks of 3. Top with reserved ricotta, fruit topping and walnuts.