140g plain flour
1 tsp baking powder
2 large eggs, separated
150ml skimmed milk
180g ricotta
10g vanilla essence
Finely grated lemon zest (a little)
15g caster sugar
Large pinch salt
Neutral oil or non-stick spray (for cooking)
300g Granny Smith apples, 1cm dice
30g raisins
100ml apple juice
20g caster sugar
½ cinnamon stick
1 vanilla bean, split & scraped
Large pinch ground ginger
Large pinch allspice
150g mascarpone
1 vanilla bean, split & scraped
30g icing sugar, sieved
½ tsp ground cinnamon
20ml vanilla essence
Sift flour and baking powder.
In one bowl, whisk egg yolks, milk, ricotta, vanilla, lemon zest until smooth.
In another bowl, beat egg whites with sugar & salt to stiff peaks.
Pour the ricotta mix into the flour; whisk briefly to combine (don’t overmix).
Gently fold in the egg whites in two batches.
Lightly oil a non-stick pan. Drop a large tbsp of batter per pancake; cook 1–2 min per side until puffed and cooked through.
Combine all ingredients in a saucepan; cover and simmer 20–30 min until soft.
Uncover, mash lightly; remove cinnamon and vanilla.
Whisk mascarpone, vanilla seeds, icing sugar, cinnamon, and vanilla essence 3–4 min until smooth.
Warm pancakes with a spoonful of compote and a dollop of vanilla mascarpone; dust with icing sugar.
140g plain flour
1 tsp baking powder
2 large eggs, separated
150ml skimmed milk
180g ricotta
10g vanilla essence
Finely grated lemon zest (a little)
15g caster sugar
Large pinch salt
Neutral oil or non-stick spray (for cooking)
300g Granny Smith apples, 1cm dice
30g raisins
100ml apple juice
20g caster sugar
½ cinnamon stick
1 vanilla bean, split & scraped
Large pinch ground ginger
Large pinch allspice
150g mascarpone
1 vanilla bean, split & scraped
30g icing sugar, sieved
½ tsp ground cinnamon
20ml vanilla essence
Sift flour and baking powder.
In one bowl, whisk egg yolks, milk, ricotta, vanilla, lemon zest until smooth.
In another bowl, beat egg whites with sugar & salt to stiff peaks.
Pour the ricotta mix into the flour; whisk briefly to combine (don’t overmix).
Gently fold in the egg whites in two batches.
Lightly oil a non-stick pan. Drop a large tbsp of batter per pancake; cook 1–2 min per side until puffed and cooked through.
Combine all ingredients in a saucepan; cover and simmer 20–30 min until soft.
Uncover, mash lightly; remove cinnamon and vanilla.
Whisk mascarpone, vanilla seeds, icing sugar, cinnamon, and vanilla essence 3–4 min until smooth.
Warm pancakes with a spoonful of compote and a dollop of vanilla mascarpone; dust with icing sugar.
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