We've made one large pancake to eliminate the fuss of making smaller versions. Easier still is serving it in the pan it's cooked in.
150 gmfirm ricotta100 mlmilk40 gmmelted butter, plus extra for pan1egg and 1 egg yolk80 gmself-raising flour20 gmicing sugar, sieved, plus extra to dustFinelygrated rind of 1 orange (reserve juice for roast rhubarb)To serve:vanilla or cinnamon ice-creamRoast rhubarb400 gmrhubarb (about 1 bunch), cut into 5cm lengths120 gmcaster sugarJuiceof 1 orange and ½ lemon2cinnamon quills1vanilla bean, split and seeds scraped
For roast rhubarb, preheat oven to 220C. Combine ingredients in a bowl, stirring well to coat, then spread in a roasting pan lined with baking paper and bake until tender (15-20 minutes). Set aside.
Meanwhile, whisk ricotta, milk, butter and eggs in a bowl to combine, then whisk in remaining ingredients and a pinch of salt. Brush a 22cm-diameter frying pan generously with melted butter and heat over medium-high heat, pour in ricotta mixture, smooth top and cook until base is golden and bubbles appear on the surface (4-5 minutes). Transfer to oven and bake until top sets (2-3 minutes), turn and finish cooking on stovetop until puffed and cooked through (4-5 minutes). Serve hot, topped with roast rhubarb and ice-cream, dusted with icing sugar.