WHAT YOU DO
Step 1. Preheat the oven to 180C/gas mark 4. Place the egg whites and sugar in a mixing bowl and start to whisk slowly.
Step 2. In another bowl, mix the flour, egg yolks, milk, lemon zest and baking powder to a smooth batter.
Step 3. When the egg whites are fluffy and stiff, fold into the batter, taking care not to knock out the volume of the egg whites.
Step 4. Divide the mix between 4x20cm cast iron pans, top with crumbled ricotta and fresh blackberries. Place in the oven and bake for 12-15 minutes until cooked.
Step 5. To make the vanilla mousse, place all the ingredients in a mixing bowl with the paddle attachment, slowly beat together and then bring it up to full speed until it forms a firm consistency. Place in the fridge until needed. For the roast apples, cut each apple into eighths. Melt the butter, toss the apples in brown sugar and butter and cook in the oven for 12 minutes, or until soft.
Step 7. For the crumble, combine all the dry ingredients together. Melt the butter and add to the oat mix and rub together. Bake for 20-25 minutes at 160C/gas mark 2½ until golden, mixing every 10 minutes.
Step 8. To make the apple purée, peel and roughly chop the apples. Place in a pot with the water and sugar. Cover with a cartouche and cook on a low heat, taking care it doesn’t catch on the bottom. Blend until smooth and place in a squeezy bottle. Keep in the fridge until needed.
Step 9. To make the dukkah, roast all the nuts together in the oven and toast the seeds on a pan. Once cool, roughly chop the nuts and add the seeds. Crush the freeze-dried raspberries and mix into the nut mix. Place in an airtight container until needed.
Step 10. To serve, place a warm hotcake in the centre of each plate. Using a hot spoon, quenelle the vanilla mousse and place in the centre of the hotcake. Sprinkle sweet dukkah around the edges of the hotcake and plate. Next, dot the apple purée around. Place four roast apples on each hotcake and follow with fresh blackberries. Sprinkle the oat crumble around the hotcake, and finish with fresh pomegranate seeds.
TIP: Change the toppings up depending on the season. In summer, we serve this with roasted peaches. For pancake Tuesday, we tried peanut butter and jelly and it was a huge hit.
Recipe by Two Boys Brew, photography by Brian Clarke, assisted by Harry Weir
