Prep 10 mins
Cook 35 mins
This tasty pancake recipe was created for RSC 16. I hope that you will enjoy this dish. The syrup is pretty versatile and will store in the refrigerator for 1 week. Please, do not over stir the batter it will result in denser bread like pancakes. You may use fresh or frozen rhubarb. Freshly grinding the spices, will result in a more mellow flavor.
- 2 cups frozen rhubarb, pieces thawed
- 1 cup sugar, white
- 1 1⁄4 cups water
- 1 orange strip, large
- 1 cup flour, white
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons sugar, brown
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon, ground
- 1⁄4 teaspoon clove, ground
- 1⁄4 teaspoon nutmeg, ground
- 1 egg, jumbo, separated
- 3⁄4 cup half-and-half cream
- 2 tablespoons milk
- 1 orange, sweet, large, zest and juice of
- 3 tablespoons butter, salted, melted
- 1⁄2 teaspoon almond extract, pure
- 1⁄2 cup ricotta cheese, smooth
- 1⁄8 cup macadamia nuts, coarsely chopped
- In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
- Once the mixture starts to boil, reduce the heat to low and simmer until the rhubarb breaks up and falls apart, about 20 - 25 minutes.
- Remove from heat, discard the orange strip and gently strain the rhubarb mixture thru a fine mesh strainer until all the juice is collected then discard the rhubarb solids.
- Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
- This makes 1 1/2 cups of syrup.
- In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
- In a separate bowl, whisk the egg yolk, half and half cream, milk, orange juice and zest, melted butter, almond extract, ricotta cheese and macadamia nuts.
- Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
- Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
- In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
- Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
- When the pan is hot enough, pour 1/4 cup of the batter onto the frying pan and cook the pancakes on one side for 2 - 3 minutes, then flip pancakes and cook until golden brown.
- To serve the pancakes drizzle with the rhubarb syrup and enjoy.
I love all kinds of pancakes with cheese, and these were no exception. The orange and spices add a really nice twist. I used fresh rhubarb from my garden and Kefir Cheese instead of the ricotta. The rhubard that was strained from the syrup made a very nice addition to my plain yogurt, so no need to discard!