Ricotta Pancakes with Spiced Fruit and Chantilly Cream

Recently we went to Zest in Leura, and enjoyed a lovely breakfast, I enjoyed the Middle Eastern Pancakes with Fruit Compote and Chantilly Cream, this is my take on them. The spiced fruit here are also inspired by Maggie Beer, on a recent episode of MasterChef, making a roast pork with apple sauce! Nothing like playing confusion chef!
Ingredients
Pancakes
1/2 cup fresh Ricotta
1 large egg
1/2 cup Plain Flour
1/2 cup Wholemeal Flour
1 teaspoon Baking Powder
1 Tablespoon Icing Sugar
1/2 cup Milk - approx.

Fruit
2 apples, peeled and diced - Jonathan, Pink Lady, Fuji - Red or pink skinned apples for one the other Granny Smith
1/2 punnet Strawberries, sliced *
1 tablespoon butter
1 tablespoon sugar
Few sprigs fresh Thyme
Pinch ground Cinnamon
Zest 1/2 lemon
Cream
1/2 cup cream
1/2 teaspoon icing sugar
How to
Pancake batter
Blend ricotta and egg, I use a stick blender with the whisk attachment, until light and fluffy. Add to dry ingredients and whisk, adding enough milk to make a semi - thick batter.
Fruit
Melt the butter in a saucepan, add the leaves of the Thyme sprigs and gently fry to release the aroma, add the apple and sugar and gently toss, until a light caramel forms, add cinnamon to your liking and set aside.
Pancakes
Heat a heavy bottomed fry pan and lightly grease with butter, I use paper towel to do this. Add enough batter to make pancakes to your desired size - I make ours fairly big, cook on the first side until bubbles are coming through all over, then turn and cook for another 2 minutes.
Fruit
Re - warm the apples, they should be soft on the outside with some crunch in the middle, add lemon juice and strawberries and just warm.
Cream
With a stick blender and whisk attachment, whisk cream and icing sugar until thickened.
Serve
Place 2 pancakes on a plate, top with fruit and place cream on the side - enjoy
* if you can't smell the sweetness of strawberries, don't buy them, you will be disappointed!

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