sauteed peaches elevate classic ricotta pancakes

In the summer, pancakes can easily turn into a super dish, all thanks to seasonal fruits. Basia Starecka reached for sweet peaches. However, she didn't use them raw but sautéed them to deepen their flavour even further.

Peaches, which are in season right now, are incredibly versatile fruits. They taste great raw as a snack or salad addition. However, their flavour intensifies after sautéing, making them suitable even for the grill. At home, they can of course be grilled in a pan. Another method is sautéing them in butter. Basia Starecka used this method. To achieve an even deeper and more expressive flavour, she added a sprig of fresh rosemary with its strong, forest aroma. She also added lemon juice to the resulting sauce. And as she promises in her post:

"It will create a thick, incredibly aromatic and sophisticated sticky sauce that you can drizzle over the pancakes on the plate. And you'll want to lick it off the pan."

The peaches prepared this way, combined with classic ricotta pancakes, create a delicious dish. Classic, but modern! And also very seasonal. Lots of pluses. The blogger, on the occasion of this recipe, reveals her trick for pancakes. She prepares them with melted butter and lets the batter rest for 15 minutes so the flour can absorb the ingredients and the mixture can thicken slightly.

Ingredients for about 15 pancakes:

• 60 g of butter,
• 470 ml of milk or a chosen plant-based drink,
• 2 large eggs,
• 200 g of flour,
• a pinch of salt,
• a pinch of sugar.

Ingredients for the filling:

                              
• 250 g of ricotta,
• 340 g of yogurt,
• 3 peaches,
• 30 g of butter,
• a sprig of rosemary,
• 50 g of muscovado, brown sugar, or another sweetener,
• juice of half a lemon,
• a few fresh mint leaves.

Preparation method:

1. Melt the butter in a saucepan and set it aside to cool slightly. Pour the milk into a bowl or container where you will be mixing the batter with a whisk or blender.
2. Add the eggs and flour. Pour in the melted butter and add a pinch of salt and sugar. Mix everything or blend until you get a smooth batter without lumps. Let it rest for about 15 minutes.
3. Lightly grease a pan and heat it up to cook the pancakes. One ladle of batter is enough for one pancake. Spread it evenly over the entire pan. When bubbles form on the surface of the pancake, and its bottom is lightly browned, flip it and cook it on the other side. Stack the pancakes one on top of the other and, after cooking all of them, proceed to the toppings.
4. In a separate bowl, combine the ricotta with the yoghurt to achieve your preferred consistency (you may use less yoghurt than listed above, depending on your preference, and save some for decorating the pancakes).
5. Place a spoonful of ricotta on the pancakes and roll them up or fold them into a handkerchief shape.
6. Wash the peaches and cut them into thicker slices. Melt the butter in a pan, reduce the heat, and sauté the rosemary and peaches. Wait until they are golden on each side. Once they are browned, transfer them from the pan to a bowl.
7. The rosemary remains in the pan; you should add the sugar and lemon juice. Stir vigorously until a sticky sauce forms. Remove the pan from the heat and pour the sauce into a jug.
8. Sauté the ricotta-filled pancakes in butter once more.
9. Serve them with the prepared peaches, a dollop of yoghurt or cream, drizzle with the sticky rosemary sauce, and garnish with fresh mint leaves, perfectly balancing their sweetness with their refreshing aroma.