Having perfected these pancakes as a young chef while working at The Savoy Hotel in Melbourne, Curtis Stone has been making them ever since. He’s even quoted as saying that they are truly his all-time favourite pancakes! And it’s not just the grown ups that he’s managed to win over with them either – with his son Hudson loving the miniature fifty cent-sized versions of them too.
Some more notes from the much-celebrated chef on his creation:
“I call the raspberries ‘melted’ because they’re quickly cooked with a touch of sugar just until they begin to soften and release their juice, but still retain their beautiful shape. Beating the icing sugar and lemon zest into the butter makes it creamy and lighter in texture (not to mention utterly delicious!) – perfect for spreading over these pancakes, or waffles, toast, crumpets or scones. A good morning, indeed.”
We’re certainly not ones to argue with him on that! The only point we would add ourselves is, why just limit yourself to enjoying these in the morning? They’re delicious at any time of the day and are perfect for packing in your next picnic hamper too.
Ingredients - Sweet lemon butter:
115g unsalted butter, softened
30g icing sugar, sifted
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Ingredients - Melted raspberries:
340g fresh raspberries
50g caster sugar
2 teaspoons finely grated lemon zest
Ingredients – Pancakes:
250g fresh ricotta cheese
4 medium eggs, separated
125g plain flour
1½ teaspoons baking powder
a pinch of salt
50g caster sugar
about 45g unsalted butter
Sweet Lemon Butter
1. Combine the ingredients in a medium bowl.
2. Beat with an electric mixer until smooth and creamy.
3. Set aside at room temperature.
1. Heat a large, heavy frying pan over medium–high heat.
2. Add the raspberries, sugar and lemon zest and cook for about 45 seconds until the sugar melts and the berries soften only slightly and begin to release their juice to form a syrup.
3. Don’t let the berries cook too long or they will become mushy and lose their beautiful shape.
4. Remove from the heat and keep warm.
1. Whisk together the ricotta and egg yolks in a large bowl to blend.
2. Then whisk in the buttermilk, sift the flour, baking powder and salt into the ricotta mixture.
3. Whisk once more until just combined.
4. In a separate bowl, whisk the egg whites with the sugar just until stiff peaks form.
5. Using a large silicone spatula, gently fold the egg whites through the batter in two batches.
6. Heat a flat, smooth griddle pan over medium–low heat.
7. Melt some of the unsalted butter on the griddle.
8. Make the pancakes in batches of about three at a time (or more if you are making small pancakes).
9. Ladle the batter on to the griddle and cook the pancakes for about 3 minutes per side until they puff, turn golden brown and are just cooked through.
10. Transfer the pancakes to plates.
Immediately after the pancakes come off the griddle, spread some sweet lemon butter over them and spoon on some of the warm melted raspberries and the accumulated raspberry syrup, then serve. Repeat to make and serve more pancakes.
Once you’re done, pop all the used utensils and bowls into the dishwasher and let Finish Quantum do the rest. Speaking of dishwashers, when was the last time you gave yours a detox? We’ve got an exclusive 20% off Finish Dishwasher Cleaner coupon this month, to help keep yours performing at its best.
Recipes & images taken from MasterChef: The Masters at Home, published by Bloomsbury on 1st July, $45.00