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Matt Moran’s Buttermilk Pancakes With Ricotta and Berry Compote

Pancakes are the classic choice for spoiling mum with breakfast in bed.

Don’t be thrown by all of these ingredients – items such as the buttermilk, ricotta and frozen berries will really take your pancakes from shake-and-bake to gourmet standard. It’s important to store all items at the correct temperatures, so the advanced two-door freezer compartment offered in LG’s Five Door Door-in-Door (DID) means that you can easily access the frozen berries from the freezer section and the dairy products from the fridge compartments.

Serves 4-6 people

INGREDIENTS

3 eggs (separated)
480 ml buttermilk
60g melted butter
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
70g castor sugar
30ml water
200g frozen raspberries, thawed
320g fresh ricotta
320g fresh mixed berries
icing sugar, for garnishing
mint for garnish

METHOD
1 In a bowl, beat the egg yolks well then whisk in the buttermilk and melted butter. Sift the dry ingredients together and fold through the egg mixture.
2 In a separate bowl, whisk the egg whites until they form soft peaks and gently fold into the batter. Lightly grease a heavy base fry pan and pour in approximately 1/4 cup of batter, cook until bubbles start to form on the uncooked side, then flip over and cook the other side until golden brown.
3  To prepare the coulis, bring the sugar & water to the boil stirring constantly until the sugar dissolves. Add the syrup and the raspberries to a blender and puree till smooth. Pass through a fine sieve to remove the seeds.
4 Place the pancake in the centre of the plate and spoon on the fresh ricotta. Arrange the mixed berries on and around the pancake. Dust with icing sugar to garnish.

The Carousel thanks Matt Moran and LG for these recipes.

Written by Matt Moran

Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish. In addition he is the owner of ARIA Catering an event company based in Sydney, Brisbane & exclusively at the Sydney Opera House.
While Matt’s main focus remains his restaurants, his appearances on TV shows such as Chopping Block, Masterchef, Junior Masterchef and My Restaurant Rules have also helped to raise his profile. His passion and knowledge is also shown on his award-winning show, Paddock to Plate. Since 2003 he has been a member of the International Culinary Panel for Singapore Airlines, and has represented Australia in promoting food and wine in Asia and most recently GQ Magazine awarded him Chef of the Year in 2012.
Since 2012 Matt has represented LG Electronics as ambassador for its Home Appliance category, appearing as the face of LG’s Signature Kitchen and Door-In-Door Refrigerator ranges

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