These delicate yet filling pancakes are an ideal brunch food. Slightly tart rhubarb helps cut through the richness of the ricotta.
Preheat the oven to 180°C. Cut the rhubarb into large pieces, drizzle with the maple syrup and ¼ cup water. Bake until just tender, approx. 20 mins.
Combine the flour, baking powder and salt in a bowl. In a separate bowl, mix together the ricotta, caster sugar, vanilla paste, egg yolks and milk. Stir into the flour.
Whisk the egg whites to soft peaks. Fold through the pancake batter gently.
Heat the clarified butter in a frying pan and add spoonfuls of the batter. Flip over when you see bubbles appearing and fry for a few minutes on the other side. Keep the pancakes warm while you cook the rest.
Serve the pancakes with a few pieces of rhubarb and dust with the icing sugar.
1 bunch rhubarb
2 tablespoons maple syrup
1 cup flour
1 teaspoon baking powder
1 cup ricotta
¼ cup caster sugar
1 teaspoon vanilla paste
2 eggs, separated
1 cup milk
clarified butter for frying
icing sugar for dusting