Ricotta Pancakes with Caramel Fruit
½ cup Bundaberg Rich Brown Sugar
¼ cup cream
½ teaspoon vanilla essence
500g stone fruit ( peaches, apricots, nectarines)
250g smooth ricotta cheese
2 eggs, separated
½ cup milk
¾ cup self-raising flour
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
¼ cup Bundaberg Caster Sugar
- Make caramel fruit. Combine brown sugar, butter, cream and vanilla essence in a small saucepan. Stir over a moderate heat until butter melts and sugar dissolves. Boil, without stirring, for 1 minute. Set aside. Slice fruit and place in a microwave-proof bowl.
- Make pancakes. Combine ricotta, egg yolks and milk in a medium sized bowl and whisk until combined. Sift flour, bicarbonate of soda and cinnamon. Stir in caster sugar and mix into liquid to form a smooth batter. Using an electric mixer, beat egg whites until soft peaks form. Mix ¼ egg whites through the batter, then gently fold in remaining egg whites.
- Heat a lightly greased frypan or griddle. Drop about 2 tablespoons of batter onto pan. Cook for 2 minutes, or until underside is golden. Turn pancake over, cook other side. Keep warm while cooking remaining pancakes. Repeat with remaining batter, greasing the pan when necessary.
- Microwave fruit on medium power heat for 1 minute, stirring once, or until fruit is just warmed through. Serve pancakes with warmed fruit and caramel sauce.