This pancake has a very delicate texture and flavor. The acidity of the rhubarb deliciously contrasts with the sweetness of the pancake and freshness of strawberries
Ingredients
Pancake
- 50 gm ricotta
- 1 tbsp heavy cream
- 15 g melted butter
- 1 egg
- 3 tbsp almond meal or almond flour
- 1 tbsp erithritol
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp gluten-free baking powder
Topping
- 1 cup chopped rhubarb
- 1 tbsp erithritol
- 2 tbsp lemon juice
- 1 cinnamon stick
- 1 tsp vanilla extract
- 3 strawberries, sliced
- 1 tsp chopped mint
Directions
Roasted rhubarb (I made it one day ahead)
- Pre heat the oven to 180ºC
- Combine all ingredients in an oven proof dish
- Bake for 20min
- Let it cool down
Ricotta pancake
- Smash the ricotta with a fork, but leave some lumps, as it gives texture to the pancake and a nice touch
- Mix all ingredients and whisk until well mixed
- Oil a small frying pan (I used a 15cm diameter one, as the pancake is very delicate and easily breaks when flipping) melted butter
- Heat on medium heat, pour in half of the pancake batter, and cook until bubbles appear on the surface. Carefully flip the pancake (I flipped it onto another oiled pan) and finish cooking until golden and set. Make the other pancake.
Assembling:
- Put one pancake on a plate, top with the roasted rhubarb and slice strawberries. Add a dollop of heavy cream and the chopped mint
