Page title and description

Kumquat and baked ricotta pancakes
Ingredients
Kumquat compote
- 400g kumquats
- 220g sugar
- 20g fresh ginger, sliced
- 1 cinnamon stick
- 50ml orange liqueur or sweet dessert wine
Pancakes
- 100g plain flour
- pinch of salt
- 1 egg and 1 extra egg yolk
- 300ml whole milk
- 40g butter
Baked ricotta
- 250g firm ricotta
- 2 eggs, yolk and whites divided
- 3 tbsp (60g) honey
- ½ tsp vanilla essence
Method
Prep time:
20 min
PT20M
Cooking time:
40 min
PT40M
-
Step 1
Cut the kumquats into quarters. Remove and discard the seeds. Place the fruit in a saucepan with the sugar, ginger, cinnamon and liqueur. Add 100ml of water and bring it up to a simmer. Cook for 30 minutes, until the fruit is soft and the liquid syrupy. You can make this well in advance if you like; it will keep in the fridge for a week. -
Step 2
While the compote cooks, make the pancake batter. Sift the flour into a bowl with a pinch of salt. Add the egg and the extra yolk. Whisk in the milk, a little at a time, until you have a smooth batter. Leave to rest for 30 minutes. -
Step 3
Turn your oven to 170°C/Gas 5. Beat the ricotta, egg yolks, honey and vanilla together in a bowl. In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the ricotta until just incorporated. Spoon the mix in to 1 large or 4 small ramakins (you could use cupcake or muffin tins instead). Bake for 20 minutes, until risen and starting to colour on the top. Remove from the oven a few minutes early if you've divided the mix into 4. -
Step 4
Melt the butter in a frying pan and tip it into the pancake batter. Whisk it all together. Return the pan to the heat, lightly oil it and cook the pancakes one at a time. (see our basic pancake recipe for more detailed instructions on cooking). This should make 8-12 pancakes. -
Step 5
Serve each person a couple of pancakes, topped with a scoop of ricotta and a large spoonful of compote.