Ingredients
Method
1.In a medium saucepan, combine apricot, vanilla bean and water. Bring to the boil, then reduce heat and simmer, covered, for an hour. Remove the vanilla bean and stir in the rosewater. Set aside to cool.
2.In a large bowl, sift the flour, sugar and baking powder together. In a large jug, whisk the egg yolks and milk until combined and then whisk them into the dry ingredients.
3.Beat the egg whites until stiff, then fold into the pancake batter.
4.Heat a large non-stick frypan over a medium heat; grease with a little butter. Place heaped tablespoons of the mixture into the pan and cook until they are beginning to bubble. Flip over and cook for a further minute on the other side. Transfer to a warm plate and repeat with the remaining mixture.
5.Serve the pancakes with the fresh ricotta and vanilla apricots.
Pancakes suitable to freeze. Not suitable to microwave.
Note
