Ricotta Pancakes with Verjuice Rosemary Syrup Apricots and Crème Fraiche
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Suggestion: Preparation Time - 10 minutes. Cooking time - 20 minutes
Step 1: Place honey, Verjuice, water and rosemary in a medium sized pan and bring to simmer to ensure sugar has been dissolved. Add the apricots and cook them for 2-3 minutes to plump and soften. Remove the apricots from the pan and set aside, continue to reduce the liquid until it is a syrup consistency (approx 2 tablespoons). Remove from the heat and add the apricots back into the syrup and set a side to cool.
Step 2: To make the ricotta cakes, place the ricotta, milk and egg yolks in a mixing bowl. Use a strong whisk to combine to form a paste like consistency.
Step 3: In a separate bowl, sift flour, baking powder and salt into the bowl.
Step 4: Then add the dry ingredients to the ricotta mix, stir until just combined.
Step 5: Place egg whites in a clean and dry bowl and whisk until stiff peaks form.
Step 6: Fold through egg whites into the ricotta mix, with a large metal spoon.
Step 7: Lightly grease a large non-stick frying pan with a small portion of the butter and drop 1 tablespoon of batter per hotcake to the pan (don’t cook more than 3 per batch).