Ricotta and Rosemary Pancakes

Indulgent pancakes made with ricotta and rosemary, and sweetened with maple syrup-baked peaches and spiced nuts

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Course: Breakfast, Brunch

Cuisine: Western

Diet: maple syrup, Peaches, ricotta, rosemary

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: pancakes

Author: Eff | Food Daydreaming

Preheat the oven to 200°C. For the maple syrup peaches, add the peaches, cut-side down to a baking tray and drizzle over the maple syrup. Roast for 30 minutes or until softened and lightly caramelised. Set aside to cool to room temperature.
3 peaches, 60 ml maple syrup
For the seeds, place all the ingredients in a dry saucepan over medium heat and cook, stirring occasionally, for 2-3 minutes until golden and fragrant.
80 g pepitas, 1/2 tsp whole cloves, 1/2 tsp ground cinnamon
Combine the flour, milk egg yolks and ricotta in a bowl. Add the maple syrup and rosemary and fold together.
4 eggs, 250 g milk, 225 g self-raising flour, 2 tsp rosemary leaves, 80 ml maple syrup, 350 g fresh ricotta
In a separate bowl, whisk the egg whites to stiff peaks.
Fold one-third of the egg whites through the ricotta batter to loosen, then fold the remaining egg whites through the batter to combine. Set aside for 20 minutes to rest.
In batches, melt 1 tablespoon butter in a large non-stick frying pan over medium-low heat, swirling to coat the pan. Spoon 1/3 cup batter per pancake into the pan and cook for 2-3 minutes each side until golden and fluffy. Set aside and keep warm. Repeat with remaining butter and pancake batter.
80 g unsalted butter
Serve the pancakes stacked with peaches, seeds, extra maple syrup and creme fraiche on the side.
Creme fraiche

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