RICOTTA PANCAKES WITH REDBELLY COMPOTE
Makes: 10 Prep: 10 minutes Cook: 25 minutes
REDBELLY COMPOTE 8 Redbelly citrus (blood orange) 1 tbsp honey 2 star anise ½ tsp pure vanilla extract
RICOTTA PANCAKES 2 eggs, separated 150g (¾ cup) low-fat ricotta 75mls low fat milk 75g (½ cup) self-raising flour pinch salt Greek yoghurt to serve (optional)
1) Finely zest two Redbelly blood oranges and reserve zest for the pancakes. Juice two to give about 100ml juice, strain and set aside. Cut a small slice off the ends of each remaining orange. Stand up on one end, and carefully, following the contour of the redbelly, cut down to remove the peel and the pith. Slice crosswire into about 6-8 pieces each. Using the tip of the knife, carefully pick out any seeds. Place in a shallow dish.
2) Combine honey, 2 tbs. water and star anise in a small saucepan over medium heat. Allow to bubble up, then stir in redbelly juice. Remove from heat and stir in the vanilla. Pour over the redbelly slices and allow to infuse. RICOTTA PANCAKES
3) Whisk the egg whites in a small bowl. Place reserved zest, ricotta, milk, egg yolks, flour and salt in food processor and whiz until combined. Fold in the egg whites.
4) Melt butter in a small 15cm non-stick frying pan, over medium heat. Wipe out with a paper towel. Spoon about 3 tbsp of batter mixture into the pan, tilt to cover pan. Cook for about 3 minutes or until bubbles rise. Flip and cook for a further 2 minutes, or until just cooked. Place on a plate and keep warm. Repeat. Either ladle compote on top of pancakes and serve with extra compote and Greek yoghurt on the side, or divide pancakes between serving plates.