Ricotta buckwheat pancakes with orange blossom rhubarb compote

6 Mar

ManWoman love pancakes. In fact Man’s first attempt to impress Woman was with pancakes, having made the mixture in Man’s Marrickville kitchen and cycled over to Woman’s Erskineville abode. Now in London, Man suggests pancakes with wild abandon, to Woman’s chagrin. You see, Man sees pancakes as not just a dessert or breakfast but a very reasonable response to the question “what should we have for dinner?”.

This take on the breakfast pancake, a hotcake, came about from the need to use the left-over ricotta in ManWoman’s fridge. Adding yogurt to the mixture (instead of milk) gives the hotcake a nice tangy flavour, perfect with Woman’s rhubarb and orange compote and a dash of dark agave nectar, as in the photo below.

Ricotta buckwheat hotcakes (makes 12 small pancakes)

  • 1C ricotta cheese
  • 1/2 C yoghurt
  • 2 eggs
  • 2TBSP sugar
  • 1/8 tsp quick yeast
  • 1/2 C buckwheat flour
  • 1/4 C (soy) milk
  • 1tsp baking powder

Rhubarb & orange blossom compote

  • 4 sticks of rhubarb
  • 1 TBSP orange blossom water
  • 4 tsp brown sugar

Cut rhubarb into 5 cm chunks and place in a heavy bottomed pan on medium heat. After about 10 minutes, when the first pieces of rhubarb are softening, add the orange blossom water – maybe start with 2 teaspoons to see if you can handle all that blossom. After a few more minutes, when the rhubarb has stewed and is fibrously liquid, add sugar.

This is not a sweet compote at all – really, more like just straight up stewed fruit.

Estimated cost: £7

Musical accompaniment: The Bees


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