I hate goodbyes. So, to make it all a tiny bit more bearable, I decided to offer these little pancakes at Suzi and Illi's farewell brunch. The velvety ricotta batter is an ideal canvas to show off not only the deep purple of the blackcurrants, but also their delicious sharpness. If you squint your eyes, they even seem healthy with no added sugar and relatively little flour. Serve them with raw manuka honey and a warm smile.
Makes about 15 medium pancakes
Ingredients
3 large eggs
250g ricotta cheese
1 tsp vanilla essence or 1/4 tsp vanilla bean paste
pinch of salt
150g refined spelt flour, sifted
1 tsp baking powder
125ml milk or milk substitute
2 bananas, mashed
125g blackcurrants, washed and stripped from the stalks
Method
1. Beat together the eggs, ricotta cheese, vanilla and salt.
2. Add the flour and baking powder, and mix well. Then whisk in the milk.
3. Finally stir in the mashed bananas and blackcurrants.
4. Heat a skillet over a medium heat and add a tiny knob of butter. Once it has melted, use a spatula to coat the entire pan with the butter.
5. Now drop spoonfuls of the batter into the pan and cook on one side for about 2 minutes (or until the top seems set). Then flip each pancake onto the other side and cook for another minute.
6. To keep your pancakes warm, place them in a glass bowl and cover with a lid.
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