Ricotta Lemon Pancakes with Strawberry-Rhubarb

Ingredients

For 4 servings

• 240 g ricotta
• 300 g strawberries, halved
• 400 g rhubarb, sliced
• 180 g plain flour
• 120 g mascarpone
• 2 piece eggs, separated
• 180 g whole milk
• 67 g sugar
• 56 g unsalted butter, melted
• 1 piece lemon, zested and juiced
• 3 g rosewater
• 8 g baking powder
• 5 g vanilla extract
• 38 g pistachios, chopped
• 105 g maple syrup
• 14 g neutral oil
• 3 g salt

Method

1. 1

   Cook the strawberries and rhubarb with a little sugar, lemon juice and water for 10–12 minutes into a glossy compote; cool slightly.

2. 2

   Whisk the ricotta, egg yolks, milk, melted butter, lemon zest, rosewater and vanilla until mostly smooth.

3. 3

   Whisk the flour, baking powder, salt and remaining sugar, then fold in the ricotta mixture.

4. 4

   Beat the egg whites to soft peaks and fold through to keep the batter light.

5. 5

   Cook ¼-cup pancakes on a greased griddle, 2–3 minutes each side.

6. 6

   Stack the pancakes with the compote and dollops of maple mascarpone, and finish with pistachios and lemon zest.