Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C. Line a baking tray with baking paper.
Step 2
or the rhubarb, toss rhubarb, sugar, vanilla seeds, orange zest and 2 tbs juice in a bowl. Spread over prepared baking tray. Roast for 30 minutes or until soft and lightly caramelised on the outside. Set aside to cool completely.
Step 3
Whisk ricotta, milk, egg yolks and any remaining orange juice in a bowl. Place the flour, baking powder and butter in a separate bowl with a pinch of salt, make a well in the centre and pour in the ricotta mixture. Beat until a smooth batter.
Step 4
Whisk the eggwhites in a separate bowl until stiff peaks form, then carefully fold into the batter with a spatula.
Step 5
Place a large frypan over medium heat, add one-quarter butter and melt. In 4 batches, drop in heaped spoonfuls of the batter and cook for 3 minutes or until small bubbles start to form on the surface. Flip pancakes and cook for a further 3 minutes or until golden.
Step 6
Serve pancakes topped with rhubarb, yoghurt and chopped pistachios.
Your folders
delicious.com.au
35 minutes
Your folders
delicious.com.au
10 minutes
Your folders
kirbiecravings.com
15 minutes
Your folders
kirbiecravings.com
Your folders
copykat.com
15 minutes
Your folders
foodandwine.com
Your folders
gourmettraveller.com.au
30 minutes
Your folders
cooking.nytimes.com
4.0
(174)
Your folders
bbcgoodfood.com
10 minutes
Your folders
food.com
12 minutes
Your folders
foodiecrush.com
5.0
(1)
60 minutes
Your folders
simplyorganic.com
15 minutes
Your folders
delicious.com.au
5.0
(2)
Your folders
bonappetit.com
5.0
(2)
Your folders
kitchenstories.com
1.0
(5)
20 minutes
Your folders
hummingbirdhigh.com
Your folders
crosbys.com
35 minutes
Your folders
foodtalkdaily.com
10 minutes
Your folders
cookingwithdog.com
4.3
(57)