Coconut & Ricotta Pancakes With Star Anise & Pomegranate Molasses Roast Figs


For the pancakes:

  • 150 g self-raising flour
  • 1 tsp table salt
  • 25 g castor sugar
  • 50 g desiccated coconut
  • 70 g egg yolks
  • 185 ml buttermilk
  • 65 g melted butter
  • 375 g ricotta
  • 140 g egg whites
  • 400 g crème fraîche to serve (optional)

For the roast figs:

  • 6 ripe black figs
  • 3 tbsp pomegranate molasses
  • 1 tbsp demerara sugar
  • ½ tsp ground star anise


1/ Preheat your oven to 180°C.

2/ Sift the flour, salt and sugar together in a large bowl, add the coconut and mix well. Whisk together the egg yolks, buttermilk and melted butter and mix this into the dry ingredients. Carefully fold in the ricotta being careful not to break it up too much. Whisk the egg whites to slightly firmer than soft peak and fold them through the batter in three batches.

3/ Heat a little butter in an oven proof frying pan and dollop spoons full of the batter onto it. Put the pan into the oven for 4 minutes or so then remove and flip the pancakes. Return to the oven for an additional 4 minutes or until the pancakes are cooked through and feel firm to the touch. Set aside somewhere warm while you cook the rest.

4/ For the pomegranate molasses & star anise roast figs, cut the figs in half lengthways and lay in a roasting tray cut side up. Sprinkle over the sugar, star anise and pomegranate molasses and roast at 140°C for 10 minutes or so until the figs are just beginning to collapse. Remove from the oven and leave to cool in their juices. Spoon over pancakes with a dollop of crème fraîche if desired.



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