Oat, ricotta & berry pancakes with thyme honey

Oat, ricotta & berry pancakes with thyme honey

From
Grains
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Deidre Rooney

These are so light it’s hard to believe they contain oats. Change the berries according to what’s in season – blackberries and blackcurrants are good too.

From the grocer

Ingredients

Quantity Ingredient
250g fresh ricotta
3 eggs, 1 whole and 2 separated
50g wholemeal flour
50g soft light brown sugar
25g rolled oats
25g unsalted butter, melted and cooled, plus non-melted butter for frying
icing sugar, sifted, for dusting
thyme honey or any floral honey

From the greengrocer

Quantity Ingredient
1 lemon, finely grated zest
125g blueberries or raspberries

Method

  1. Drain the ricotta and mash with the 1 whole egg and the 2 yolks. Add the flour, sugar, oats, melted butter and lemon zest. Gently stir in the berries, mixing carefully so they don’t break up too much. Beat the 2 egg whites until stiff and then fold them into the mixture.
  2. Melt a knob of butter in a non-stick frying pan over a medium h eat and spoon enough of the batter in to make a pancake the size of your palm. If you are using a fairly big pan you should be able to cook about 3 pancakes at the same time.
  3. Cook the pancakes until set underneath and stable enough to turn. Flip the pancakes and cook until golden and set in the middle. The pancakes should take 3–4 minutes on the first side and 2 minutes on the other. As they cook, remove them from the pan and keep warm in a 150°C oven in a single layer or between sheets of baking paper. Add more butter to the pan as needed but be careful not to burn it. Serve the pancakes dusted with icing sugar and drizzled with honey.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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