Anzac pancakes with fruit topping
- 300g fresh ricotta
- 2 eggs, separated
- 1 tablespoon golden syrup
- 1 ¼ cups buttermilk
- 1 teaspoon coconut essence
- ¾ cup wholemeal plain flour
- ¾ teaspoon baking powder
- 1/3 cup quick oats
- Olive oil cooking spray
- 2 tablespoons crumbed walnuts
- 375g fresh plums, cut into wedges
- 125g punnet fresh raspberries
- 125g punnet fresh blackberries
- 2 tablespoon golden syrup
- 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).
- Set aside 150g ricotta in fridge for serving. Place remaining 150g ricotta in a medium bowl with egg yolks and golden syrup. Whisk to combine, then whisk in buttermilk and essence.
- 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.
- Using a clean wire, whisk or hand -held electric mixer, beat egg whites in a small bowl until soft peaks form. Fold into batter.
- 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 8cm 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.
- To serve, arrange pancakes in stacks of 3. Top with reserved ricotta, fruit topping and walnuts.
Tips
- Replace golden syrup with honey or maple syrup, if preferred.
- Coconut essence is available from the baking aisle in supermarkets.
- Replace raspberries, blackberries and plums with any combination of seasonal fresh fruit. Try strawberries, blueberries and figs.
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