Thick ricotta pancake with roast rhubarb


  • Serves 4 people

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.

  • 150 gm firm ricotta
  • 100 ml milk
  • 40 gm melted butter, plus extra for pan
  • 1 egg and 1 egg yolk
  • 80 gm self-raising flour
  • 20 gm icing sugar, sieved, plus extra to dust
  • Finely grated rind of 1 orange (reserve juice for roast rhubarb)
  • To serve: vanilla or cinnamon ice-cream
  • Roast rhubarb
  • 400 gm rhubarb (about 1 bunch), cut into 5cm lengths
  • 120 gm caster sugar
  • Juice of 1 orange and ½ lemon
  • 2 cinnamon quills
  • 1 vanilla bean, split and seeds scraped
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.
View Full Site