Ricotta pancakes with roast grapes and pomegranate molasses

Ricotta pancakes with roast grapes and pomegranate molasses

This pancake recipe is really something special and a great alternative to traditional pancakes. They can be eaten for lunch or dessert.

Ricotta pancakes with roast grapes and pomegranate molasses

  • Serves icon Serves 6-8
  • Time icon Takes 15 minutes to make, 40-45 minutes to cook

This pancake recipe is really something special and a great alternative to traditional pancakes. They can be eaten for lunch or dessert.

Nutrition: per serving

Calories
438kcals
Fat
29.1g (17.4g saturated)
Protein
12.2g
Carbohydrates
32.1g (19g sugars)
Salt
0.9g

For 8 servings

Ingredients

  • 400g red seedless grapes
  • 3 tbsp pomegranate molasses
  • 1½ tbsp demerara sugar

For the pancakes

  • 150g self-raising flour
  • ½ tsp salt
  • 25g caster sugar
  • 4 large free-range eggs, separated
  • 185ml buttermilk
  • 65g melted butter, plus extra for greasing
  • 375g ricotta
  • 250g crème fraîche to serve
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Method

  1. Preheat the oven to 140°C/fan120°C/gas 1. Put the grapes in a roasting tin just large enough to hold them. Drizzle with the pomegranate molasses, then sprinkle over the sugar and roast for 15-20 minutes. The grapes should just be beginning to break down. Remove from the oven and leave to cool in their juices.
  2. Meanwhile, sift the flour, salt and sugar together in a large bowl. Whisk the egg yolks, buttermilk and melted butter and lightly mix into the dry ingredients.
  3. Carefully fold in the ricotta, taking care not to break it up too much. Whisk the egg whites until they form soft peaks, then, using a metal spoon, carefully fold them into the batter a third at a time.
  4. Heat a little butter in a large ovenproof frying pan, then add 4 dollops (about 2 tbsp for each pancake) of the batter, spaced apart. Put the pan into the oven for 4 minutes or so, then remove and flip the pancakes. Return to the oven for an additional 4 minutes or until the pancakes are cooked through and feel firm to the touch. Set aside and keep warm while you cook the remaining pancakes.
  5. To serve, place 1-2 pancakes on each plate, spoon over the roast grapes and add a dollop of crème fraîche on the side.

Nutrition

For 8 servings

Calories
438kcals
Fat
29.1g (17.4g saturated)
Protein
12.2g
Carbohydrates
32.1g (19g sugars)
Salt
0.9g

delicious. tips

  1. To freeze, cool the cooked pancakes, then freeze. Defrost thoroughly, reheat and serve with the roast grapes.

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