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Thick ricotta pancake with roast rhubarb

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.

You'll need

150 gm firm ricotta 100 ml milk 40 gm melted butter, plus extra for pan 1 egg and 1 egg yolk 80 gm self-raising flour 20 gm icing sugar, sieved, plus extra to dust Finely grated rind of 1 orange (reserve juice for roast rhubarb) To serve: vanilla or cinnamon ice-cream   Roast rhubarb 400 gm rhubarb (about 1 bunch), cut into 5cm lengths 120 gm caster sugar Juice of 1 orange and ½ lemon 2 cinnamon quills 1 vanilla bean, split and seeds scraped


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2015

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