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Basil and peanut butter pancakes

From Market Kitchen
Make pancakes into a sophisticated dessert with Emily Ludolf’s basil, ricotta and peanut butter version, sandwiched together with peppered strawberry jam

Basil and peanut butter pancakes

Method

1. For the pancakes: separate the egg whites and yolks into two mixing bowls. Set aside the egg whites. Lightly beat the egg yolks; then stir into this the ricotta, chopped basil, flour, sugar and salt. Beat until smooth and then set aside.

2. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. With a light touch and a large metal spoon, fold a spoonful of the egg whites into the ricotta mixture to loosen it. Now carefully fold the lightened ricotta mixture into the remaining egg whites, along with the peanut butter.

3. Melt the butter in a frying pan over a medium heat. Spoon 4 heaped tablespoons of the batter into the pan to make 4 pancakes and fry for a few minutes until browned on both sides (use a fish slice to flip them over). Remove the pancakes from the pan. While the pancakes are cooking, make the peppered jam.

4. For the peppered jam: mix together the jam, lemon juice and black pepper in a small bowl.

6. To serve, slice the pancakes diagonally and top one triangle with a dollop of lightly whipped ricotta and strawberries. Cover this with the other pancake triangle so it looks similar to a club sandwich and secure with a long cocktail stick. Use up all the pancake triangles in this way and plate with the peppered jam.