INGREDIENTS
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Pancake Batter
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)
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Apple Raisin Compote
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
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Vanilla Mascarpone
150g mascarpone
1 vanilla bean, split & scraped
30g icing sugar, sieved
½ tsp ground cinnamon
20ml vanilla essence
Method
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Pancakes
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.
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Apple Raisin Compote
Combine all ingredients in a saucepan; cover and simmer 20–30 min until soft.
Uncover, mash lightly; remove cinnamon and vanilla.
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Vanilla Mascarpone
Whisk mascarpone, vanilla seeds, icing sugar, cinnamon, and vanilla essence 3–4 min until smooth.
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To serve
Warm pancakes with a spoonful of compote and a dollop of vanilla mascarpone; dust with icing sugar.