Ricotta Pancakes with Caramel Fruit

Serves 4

  • caramel fruit

    ½ cup Bundaberg Rich Brown Sugar

    60g butter

    ¼ cup cream

    ½ teaspoon vanilla essence

    500g stone fruit ( peaches, apricots, nectarines)


    250g smooth ricotta cheese

    2 eggs, separated

    ½ cup milk

    ¾ cup self-raising flour

    1 teaspoon bicarbonate of soda

    ½ teaspoon cinnamon

    ¼ cup Bundaberg Caster Sugar

  1. Make caramel fruit. Combine brown sugar, butter, cream and vanilla essence in a small saucepan. Stir over a moderate heat until butter melts and sugar dissolves. Boil, without stirring, for 1 minute. Set aside. Slice fruit and place in a microwave-proof bowl.
  2. Make pancakes. Combine ricotta, egg yolks and milk in a medium sized bowl and whisk until combined. Sift flour, bicarbonate of soda and cinnamon. Stir in caster sugar and mix into liquid to form a smooth batter. Using an electric mixer, beat egg whites until soft peaks form. Mix ¼ egg whites through the batter, then gently fold in remaining egg whites.
  3. Heat a lightly greased frypan or griddle. Drop about 2 tablespoons of batter onto pan. Cook for 2 minutes, or until underside is golden. Turn pancake over, cook other side. Keep warm while cooking remaining pancakes. Repeat with remaining batter, greasing the pan when necessary.
  4. Microwave fruit on medium power heat for 1 minute, stirring once, or until fruit is just warmed through. Serve pancakes with warmed fruit and caramel sauce.