Spelt Ricotta Pancakes With Cherry Compote

Serves 2, Prep and Cook 35 mins

This recipe is vegetarian.

¾ cup (135g) frozen pitted cherries,

thawed, liquid reserved 1 tablespoon maple syrup

½ cup (75g) wholemeal spelt flour ¾ teaspoon baking powder

1 cup (240g) reduced-fat ricotta ½ cup (125ml) skim milk 1 extra-large egg (60g)

2 extra-large egg whites (60g

eggs, each)

1 Place cherries, any reserved liquid and 2 teaspoons of the maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 8 minutes or until cherries soften slightly and liquid is syrupy. Set aside.

2 Sift flour and baking powder into a large bowl; add husks to bowl. In a large jug, whisk ½ cup of the ricotta with the milk, whole egg and remaining maple syrup until smooth. Add ricotta mixture to dry ingredients; carefully fold mixture to a smooth batter.

3 Beat egg whites with an electric mixer until stiff peaks form. Fold egg white gently through batter without over mixing.

4 Heat a 15cm (base measurement) non-stick frying pan over low to medium heat. Working in batches, pour ¹⁄³ cup of the batter into pan at a time; cook for 2 minutes or until bubbles appear on the surface. Turn pancake; cook a further 1 minute or until golden. Repeat with remaining batter to make 6 pancakes in total.

5 Serve ricotta pancakes topped with remaining ricotta and the cherry compote.

NUTRITIONAL COUNT

PER SERVING

6.6g total fat (3g saturated fat); 1473kj (351 cal); 45.4g carbohydrate; 22.6g protein; 4.2g fibre.