Buttermilk pancakes with poached tamarillos & ricotta cream

by Ginny Grant | Cuisine issue #154
Serves: 4Pancakes are a favourite weekend breakfast in our household and these are simple to put together. You can prepare the tamarillos in advance then gently reheat them in the syrup.

2 cups plain flour
1 teaspoon baking powder
pinch of salt
1⁄2 teaspoon baking soda
2 eggs, separated
600g buttermilk
25g melted butter, plus extra for cooking

Sift the flour, baking powder, salt and baking soda into a bowl. In a separate bowl, beat the egg yolks and buttermilk together then stir in the melted butter.

Gently stir the flour mix into the buttermilk mix. Beat the egg whites until stiff peaks form then fold through the pancake mix.

Heat a frying pan over medium heat. Butter lightly then add large spoonfuls of the batter. Cook until bubbles break through the surface then flip and cook until the undersides are golden. Keep warm and repeat with the remaining batter.

Poached tamarillos
8 tamarillos
1@1⁄2 cups sugar
1 cinnamon stick
1 star anise
1 vanilla bean, halved lengthways
1 orange

Cut a small cross in the base of each tamarillo. Blanch the tamarillos in a saucepan of boiling water for 20 seconds then plunge into a bowl of cold water (depending on the ripeness of the fruit, you may need to leave them in the boiling water for a little longer). When cool enough to handle, peel the tamarillos (but leave the stalks on if you like).

Put the sugar in a saucepan with 3 cups of water and bring to the boil. Add the cinnamon, star anise and vanilla. Peel thin strips of rind from the orange then add to the pan, along with the juice from the orange. Simmer gently for 5 minutes then add the tamarillos. Cover with a round of baking paper to keep the tamarillos submerged and simmer for 10-15 minutes or until tender.

Remove from the heat and allow to cool slightly in the syrup. Use while still warm, or refrigerate and reheat later (the excess syrup can be reused to make another batch).

Ricotta cream
200g ricotta
1 teaspoon vanilla paste or vanilla extract
2 tablespoons icing sugar
2 tablespoons cream

Combine the ricotta, vanilla and sugar then add the cream to thin the mix a little (you may need to add a little more cream to get the desired dolloping consistency). Serve with the pancakes and poached tamarillos.


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