INGREDIENTS
Pancakes:
6 eggs, separated
250ml milk
150g sugar
1 tsp vanilla
1 Tbsp yoghurt
100g ricotta, crumbled
1.5 cups raincherries
350g plain flour
2 tsp baking powder
1 cup chopped macadamias
¼ cup butter
Syrup:
½ cup honey
¼ cup verjuice
½ cup raincherries
Optional, to serve:
Vanilla ice cream
Icing sugar
METHOD
For the pancakes:
Mix egg yolks, sugar, milk and vanilla until sugar has dissolved
Add yoghurt, ricotta and raincherries
In a separate bowl, combine flour, baking powder and macadamias, whisk together
Gently fold flour mixture into egg yolk/milk/ricotta mixture
In another bowl, whisk the egg whites until stiff peaks form, then gently fold through the mix
Heat and grease a fry pan with butter or use a non-stick pan
Spoon in amount of pancake mix to the desired pancake size
Cook until bubbled appear, edges are golden and the top starts to set
Flip pancake over and cook an additional 2 minutes until golden. Set aside
For the syrup:
Place honey and verjuice in saucepan, bringing to a boil until slightly thickened
Add raincherries
To serve:
Please pancakes on place, drizzle with syrup
Top with ice cream (optional) and dust with icing sugar
Note: Rainberries may be substituted for Raincherries in this recipe
Recipe courtesy of Dominique Rizzo, Mondo Organics, Brisbane
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