Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 8
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 300g/10½oz ricotta
- 4 free-range eggs, separated
- 175ml/6fl oz coconut milk
- 100g/3½oz plain flour
- 25g/1oz fine polenta
- 1 tsp baking powder
- dash oil
- knob of butter
To serve
- 4 tbsp toasted coconut flakes
- 150g/5½oz fresh blueberries
- 4 tbsp maple syrup
Method
-
Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter.
-
Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture.
-
Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture.
-
Serve the pancakes with the toasted coconut flakes, blueberries and maple syrup.