Ricotta pancakes with vanilla-flavoured quince

Start your day with an indulgent breakfast of creamy ricotta pancakes, complete with a wonderfully syrupy quince topping.

  • 2 hrs 40 mins cooking
  • Serves 4
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Ricotta pancakes with vanilla-flavoured quince
  • 2 small quinces (400g)
  • 1 vanilla bean, halved
  • 3 cup (750ml) water
  • 1 1/2 cup (330g) caster sugar
  • 3/4 cup (150g) ricotta cheese
  • 2 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon caster sugar, extra
  • 2 tablespoon milk
  • 2 tablespoon self-raising flour
  • 10 gram butter


Ricotta pancakes with vanilla-flavoured quince
  • 1
    Peel and core quinces; slice each quince into 4 widthways.
  • 2
    Halve vanilla bean lengthways. Combine in medium saucepan with the water and sugar, stirring, until sugar dissolves. Bring to a boil; add quince, reduce heat and simmer, covered, about 1 1/2 hours. Uncover; simmer, stirring occasionally, about 1 hour or until quince is tender and syrup rosy-pink in colour. Discard vanilla bean.
  • 3
    Meanwhile, beat cheese in a medium bowl with electric mixer until smooth; beat in egg yolks, vanilla, extra sugar, milk and flour until smooth. Stand 15 minutes.
  • 4
    Beat egg whites in a small bowl until firm peaks form; fold egg whites, in two batches, into cheese mixture.
  • 5
    Melt butter in large non-stick frying pan; using 2 tablespoons of batter for each pancake, cook two pancakes at a time, uncovered, until bubbles appear on the surface. Turn; cook until browned lightly. Remove pancakes from pan; cover to keep warm. Repeat process with remaining batter to make a total of 8 pancakes.
  • 6
    Place two pancakes on each serving plate; top each with a slice of quince, drizzled with syrup.

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