Buckwheat pancakes with strawberry, rhubarb compote and honeyed ricotta.

Sophie Barclay

Pancakes

100 g	Butter, melted (Main)
300 ml	Buttermilk (Main)
2	Free-range eggs
150 g	Buckwheat flour
1 Tbsp	Caster sugar, heaped
1 tsp	Baking powder
1 tsp	Baking soda
200 g	Pistachios, toasted
25 g	Rice flour

Strawberry & Rhubarb Compote

2 Tbsp	Caster sugar
3 stalks	Rhubarb, chopped into short sticks (Main)
100 ml	Water
1	Orange, Juice & zest
1	Vanilla bean, seeds removed
1 punnet	Strawberries, ripe, stems removed and halved (Main)

Honey and Ricotta

2 Tbsp	Honey, (dark)
200 g	Ricotta cheese, (1 tub)

Directions

1. Pancakes:In a large bowl, combine all the dry ingredients together.
2. Melt the butter and allow to cool a little.
3. In another bowl whisk together the cooled butter, buttermilk and the eggs.
4. Add to the dry ingredients and mix to combine.
5. Cook in a hot buttered pan (flip once bubbles have formed on one side) place on tray in a low oven to keep warm.
6. Place the pistachios in the oven at the same time on a tray- keep an eye on them for about 5 -10 minutes until the start to toast a little- then remove and cool.
7. Strawberry & Rhubarb Compote:Over a medium heat add to a saucepan the water, sugar, and vanilla bean and seeds.
8. Allow the sugar to dissolve and then add the rhubarb- bring to a low simmer until the rhubarb has softened a little- 3-5 minutes.
9. Have the strawberries ready in a heat proof bowl and pour over the hot rhubarb mixture.
10. Cover with clingfilm and allow the flavours to be infused into the strawberries for 5 minutes. Keep chilled.
11. Honey and Ricotta:In a bowl combine the honey and ricotta together.
12. To put it all together- a short stack of pancakes, a generous portion of the compote, a dollop of the ricotta and a sprinkle of the toasted pistachios. Delicious!