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.