Goats’ Curd Pancakes with Pomegranate Molasses Roast Grapes
This incredible recipe makes both a wonderful weekend breakfast or dessert. You could substitute ordinary curd cheese or ricotta for the goats’ curd.
- For the pancakes:
- 150g self-raising fl our
- 1 tsp table salt
- 25g caster sugar
- 4 large eggs, separated
- 185ml buttermilk
- 65g unsalted butter, melted, plus extra for frying
- 375g goats' curd
- 400ml crème fraîche
- icing sugar, for dusting
- For the pomegranate molasses roast grapes:
- 400g seedless red grapes, stalks removed
- 1½ tbsp demerara sugar
- 3 tbsp pomegranate molasses
- 2 tbsp verjus
Put the grapes in a roasting tin just large enough to hold them in a single layer. Sprinkle over the sugar, pomegranate molasses and verjus and roast in an oven preheated to 140°C/Gas Mark 1 for 15–20 minutes. The grapes should be just beginning to collapse in on themselves. Remove from the oven and leave to cool in their juices.
Sift the flour, salt and sugar into a large bowl. Whisk together the egg yolks, buttermilk and melted butter and mix this into the dry ingredients. Carefully fold in the goats' curd, being careful not to break it up too much. In a separate bowl, whisk the egg whites to slightly fi rmer than soft peaks and then fold them through the batter in three batches.
Heat a little butter in an ovenproof frying pan and dollop spoonfuls of the batter into it. Put the pan into an oven preheated to 180°C/Gas Mark 4 and cook for 4 minutes or so, then remove and fl ip the pancakes. Return to the oven for 4 minutes or until the pancakes are cooked through and feel firm to the touch.
Serve with the roast grapes, crème fraîche and a dusting of icing sugar.