Ladies who brunch

Lazy Saturday brunch with friends.  Papers, coffee, juice, cereals and ricotta and spelt pancakes with blackberry and apple compote.  Pretty good.


Lemon and Ricotta Spelt Pancakes with Apple and Blackberry Compote. 
You will Need

    225g Ricotta

      125ml Semi-skimmed milk

         2 Large eggs, separated

          80g Spelt flour

            1 tsp Baking powder


             2 tsp Lemon zest, finely grated

              1 tbsp syrup, golden will do, but maple is best

                2 tsp Sunflower oil

                  Blackberries, 1 small punnet

                    3 Apples, sliced

                      200g sugar

                        100g butter

                          Method

                             1. For the compote,  ‘fry’ the sugar in the butter over a high heat, until it begins to caramelise.  Then add the fruits and leave to bubble away until soft and caramelised, stirring occasionally. 

                            2. In a large bowl, combine the ricotta, milk and egg yolks. Stir in the flour and baking powder and keep stirring until you have a batter
                            3.  In a separate bowl, whisk the egg whites until foamy and stiff and fold them into the first bowl. Add the lemon zest and agave or maple syrup and stir gently.  

                              4. In a large frying pan, heat the oil, and drop in small dollops of batter, about the size of a large chocolate coin. Cook the pancakes for about 1–2 minutes on each side; you want them to be a honeyed brown.  Keep them warm in a low temperature oven till ready to serve.  


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