Lemon Ricotta Pancakes with Vanilla Pink Rhubarb and Warm Pistachio Granola

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F. In a small bowl, combine the rolled oats, chopped pistachios, honey, 15 g melted butter, and ground cinnamon until everything is lightly coated.

2. 2

   Spread the oat and pistachio mixture on a small baking tray and bake at 160 °C / 325 °F for 10 to 12 minutes, stirring once halfway through, until golden and fragrant. Set the warm granola aside.

3. 3

   Meanwhile, place the rhubarb in a saucepan with 40 g sugar, vanilla extract, and water. Cook over medium-low heat for 8 to 10 minutes, stirring gently, until the rhubarb is tender but still holds some shape. Remove from the heat and set aside.

4. 4

   In a large bowl, whisk together the all-purpose flour, baking powder, and fine salt.

5. 5

   In another bowl, whisk the ricotta, eggs, milk, lemon zest, lemon juice, 25 g sugar, and 30 g melted butter until smooth.

6. 6

   Add the wet ingredients to the dry ingredients and mix just until combined; a few small lumps are fine. Let the batter rest for 5 minutes.

7. 7

   Heat a nonstick skillet or griddle over medium heat and grease it with some of the extra butter. Pour in portions of batter, about 60 ml / 1/4 cup per pancake.

8. 8

   Cook each pancake for 2 to 3 minutes on the first side, until bubbles appear and the edges look set. Flip and cook 1 to 2 minutes more, adding more butter to the skillet as needed, until golden and cooked through.

9. 9

   Serve the pancakes hot, spoon the vanilla pink rhubarb over the top, and finish with the warm pistachio granola for crunch.