7g fibreper serving
16g proteinper serving
Ricotta Pancakes with Roast Pear and Cocoa Crumbs
Fluffy ricotta pancakes piled with soft, caramel-edged pears and a crisp cocoa-oat crumble.
Ingredients
Serves 6- 4firm pears, quartered, cored and cut into thick wedges
- 15mllemon juice
- 25gcaster sugar
- 60mlolive oil, divided
- 75grolled oats
- 30gplain flour
- 20gcocoa powder
- 45gdemerara sugar
- ¼ tspfine salt
- 250gricotta
- 3large eggs, separated
- 180mlwhole milk
- 1 tspvanilla extract
- 35gcaster sugar
- 180gplain flour
- 2 tspbaking powder
Method
- Heat the oven to 190°C fan. Put the pears in a roasting tin, add the lemon juice, 25g caster sugar and 15ml olive oil, then turn everything together.
- Roast for 30-35 minutes until the pears are tender right through and their edges are lightly caramelised. Turn them once after 15 minutes so they gloss in the syrupy juices.
- While the pears roast, mix the oats, 30g flour, cocoa, demerara sugar, fine salt and the 30ml olive oil in a bowl. Rub the oil through with your fingertips until you have uneven little clumps.
- Whisk the ricotta, egg yolks, milk, vanilla and 35g caster sugar until smooth. Whisk in the 180g flour and baking powder, then leave the batter to stand for 10 minutes until slightly thicker and more settled.
- While the pears roast, scatter the cocoa oat mixture over a lined baking tray. Bake on a lower shelf for 12-15 minutes until dry, crisp at the edges and smelling deeply chocolatey, then cool for 10 minutes and break up any large clumps.
- Whisk the egg whites in a clean bowl for 2 minutes until they hold soft peaks that flop over at the tip. Fold them through the rested batter in two additions, keeping as much air as you can.
- Set a large non-stick frying pan over a medium heat. Use the remaining 15ml oil to lightly brush the pan between batches. Cook the batter in three batches of four pancakes, dividing the batter evenly between 12 pancakes, for 2 minutes until bubbles rise and the undersides are golden; turn and cook for 1 to 2 minutes until puffed and cooked through.
- Pile two pancakes on each plate, spoon over the warm roast pears and their juices, then shower with the cocoa crumbs.
Per serving
- kcal
- 537
- protein
- 15.9g
- fibre
- 6.9g
- carbs
- 75.5g
- fat
- 20.3g
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