AT A GLANCE
We've made one large pancake to eliminate the fuss of making smaller versions. Easier still is serving it in the pan it's cooked in.
|01||For roast rhubarb, preheat oven to 220C. Combine ingredients in a bowl, stirring well to coat, then spread in a roasting pan lined with baking paper and bake until tender (15-20 minutes). Set aside.|
|02||Meanwhile, whisk ricotta, milk, butter and eggs in a bowl to combine, then whisk in remaining ingredients and a pinch of salt. Brush a 22cm-diameter frying pan generously with melted butter and heat over medium-high heat, pour in ricotta mixture, smooth top and cook until base is golden and bubbles appear on the surface (4-5 minutes). Transfer to oven and bake until top sets (2-3 minutes), turn and finish cooking on stovetop until puffed and cooked through (4-5 minutes). Serve hot, topped with roast rhubarb and ice-cream, dusted with icing sugar.|