Ricotta pancakes with roast grapes and pomegranate molasses

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.