Buckwheat pancakes with strawberry, rhubarb compote and honeyed ricotta.
Photo by Sophie Barclay
|100 g||Butter, melted|
|1 Tbsp||Caster sugar, heaped|
|150 g||Buckwheat flour|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
|25 g||Rice flour|
|200 g||Pistachios, toasted|
Strawberry & Rhubarb Compote
|2 Tbsp||Caster sugar|
|3 stalks||Rhubarb, chopped into short sticks|
|1||Orange, Juice & zest|
|1||Vanilla bean, seeds removed|
|1 punnet||Strawberries, ripe, stems removed and halved|
Honey and Ricotta
- Pancakes:In a large bowl, combine all the dry ingredients together.
- Melt the butter and allow to cool a little.
- In another bowl whisk together the cooled butter, buttermilk and the eggs.
- Add to the dry ingredients and mix to combine.
- Cook in a hot buttered pan (flip once bubbles have formed on one side) place on tray in a low oven to keep warm.
- Place the pistachios in the oven at the same time on a tray- keep an eye on them for about 5 -10 minutes until the start to toast a little- then remove and cool.
- Strawberry & Rhubarb Compote: Over a medium heat add to a saucepan the water, sugar, and vanilla bean and seeds.
- Allow the sugar to dissolve and then add the rhubarb- bring to a low simmer until the rhubarb has softened a little- 3-5 minutes.
- Have the strawberries ready in a heat proof bowl and pour over the hot rhubarb mixture.
- Cover with clingfilm and allow the flavours to be infused into the strawberries for 5 minutes. Keep chilled.
- Honey and Ricotta: In a bowl combine the honey and ricotta together.
- To put it all together- a short stack of pancakes, a generous portion of the compote, a dollop of the ricotta and a sprinkle of the toasted pistachios. Delicious!