Ricotta Hotcakes with Mulled Wine Stewed Rhubarb

ricotta hotcakes with mulled wine stewed rhubarb

I didn’t mean for so long to go past without a new post, but there’s been quite a lot happening around here and it’s taken a little while to get back into the swing of things. I’m house-sitting for a friend and living by myself for the very first time, which I love… most days, anyway…
Over the weekend, I had ricotta hotcakes on the brain. Even though I’m now within walking distance to Bills, I decided to stay in my pyjamas, avoid the inevitable Sunday morning crowds and try making them for myself instead. But I’m still getting used to cooking for one, and needless to say I ended up with quite a lot of leftover pancakes, some of which were offered to a friend, and the rest I ate for dinner last night (Hi Mum!). The ricotta, combined with the whipped egg whites gives these pancakes an noticeable extra fluffiness and great texture.

mulled wine stewed rhubarb

I also bought a huge, beautiful bunch of rhubarb from the Kings Cross organic markets and decided to stew that up with some red wine and lots of spices, now that the weather has taken a definite turn towards winter. I love mulled wine and thought the flavour combination would work very well. I was right.

This would also be delicious with granola or porridge, or with ice cream, rice pudding or panna cotta for dessert. Or, if you reduced the amount of liquid, it would even make a great base for a crumble or pie – yum! Best of all, it can be made in advance and refrigerated for up to a week. If you want to get really indulgent, some extra just-sweetened ricotta on top of a big stack of hotcakes would be lovely, or try this amazing sounding homemade cinnamon butter from Raspberri Cupcakes. Woah.

ricotta hotcakes with mulled wine stewed rhubarb


Ricotta Hotcakes with Mulled Wine Stewed Rhubarb
Serves 4
Mulled Wine Stewed Rhubarb
  • 1 cup red wine (I used Pinot Noir but any will work)
  • 1/2 cup sugar
  • 1/2 vanilla bean, seeds scraped
  • 2 cinnamon sticks
  • Cloves and star anise, optional
  • 1 bunch rhubarb, leaves discarded, cut into 4cm lengths
Ricotta Hotcakes (adapted from Donna Hay)
  • 1 1/2 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 4 eggs, separated
  • 1 1/2 cups milk or buttermilk
  • 1 teaspoon vanilla extract
  • 250g ricotta

To make the mulled wine poached rhubarb, combine red wine, sugar, vanilla bean and seeds, cinnamon sticks and other spices if using in a saucepan and stir until sugar dissolves. Allow to simmer until mixture reduces by one third. Add rhubarb, cover with a lid and cook, stirring occasionally, until rhubarb starts to falls apart – about 10 minutes. Serve warm or cold. Stewed rhubarb will keep, covered in the fridge for up to 1 week.

To make the ricotta hotcakes, place the flour, baking powder, sugar, egg yolks, milk/buttermilk and vanilla in a bowl and mix to combine. Whisk the eggwhite until stiff peaks form and fold through the flour mixture with the ricotta. Heat a lightly greased (I used butter for greasing) non-stick frying pan over low heat. Cook 2 tablespoons of the mixture for 3–4 minutes each side or until puffed and golden. Keep warm and repeat with remaining mixture. Serve in a stack with red wine poached rhubarb, and extra ricotta if desired.

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