Guest chef

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!

Ricotta pancakes with roasted rhubarb and passion fruit

  • Serves 6
  • Prep 25 mins
  • Total time 1 hr
5.0/5 rating (1 votes)
Ricotta pancakes with roasted rhubarb and passion fruit
Ricotta pancakes with roasted rhubarb and passion fruit

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Wipe the rhubarb stalks clean and cut into 7.5cm-long pieces. Cut any thicker stems in half lengthways. Put in a large shallow roasting tray and scatter over the lemon zest and juice, and the sugar. Cover with foil and bake for 30 minutes until tender.
  • 2Remove the rhubarb from the oven, uncover and carefully pour the cooking juices into a small pan. Boil rapidly for 3-4 minutes until slightly syrupy. When cool, pour back over the rhubarb and set aside.
  • A great start to the day!
  • 3For the pancakes, sift the flour, baking powder and a pinch of salt into a mixing bowl, then add the sugar. Make a well in the middle and add the egg yolks, ricotta, buttermilk, milk and 25g of the melted butter. Whisk together to make a smooth batter.
  • 4In a separate bowl, whisk the egg whites into soft peaks then gently fold them into the batter.
  • 5Heat a large nonstick frying pan over a medium heat. Brush with some of the remaining melted butter. Add 3 large spoonfuls of the batter, spaced apart, and cook for 2 minutes until bubbles start to appear on the top and they are golden brown underneath. Flip and cook for 1-2 minutes more. Serve in batches as you cook them or put them onto a plate, cover with a clean tea towel and keep warm in a low oven while you cook the rest. You should get 18 pancakes.
  • 6Serve 3 pancakes per person on warmed plates, topped with some of the roasted rhubarb, a dollop of Greek-style natural yogurt and the seeds of half a passion fruit.
  • Recipe photograph by Toby Scott

Get ahead

Make the roasted rhubarb 1-2 days ahead. Cover and chill; serve at room temperature. Make the pancakes a day ahead and reheat on a baking tray at 180°C, fan 160°C, gas 4 for 10 minutes.

You will need

  • 2 x 400g packs forced rhubarb, trimmed
  • grated zest and juice of 1 lemon
  • 150g caster sugar

For the pancakes

  • 150g self-raising flour
  • 1½ tsp baking powder
  • 40g caster sugar
  • 3 large eggs, separated
  • 1 x 250g tub ricotta
  • 100ml buttermilk
  • 60ml full-fat milk
  • 60g butter, melted and cooled

To serve

  • 6 tbsp Greek-style natural yogurt
  • 3 passion fruit, halved

+ Nutritional Information