Matt Tebbutt served up deliicous coconut and ricotta pancakes with fresh blueberries, toasted coconut flakes and maple syrup on Saturday Kitchen.
The ingredients are: 300g ricotta , 4 free-range eggs, separated , 175ml coconut milk , 100g plain flour , 25g fine polenta, 1 tsp baking powder, dash of oil and a nob of butter.
To serve: 4 tbsp toasted coconut flakes, 150g fresh blueberries and 4 tbsp maple syrup.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Matt Tebbutt full English American-style pancakes with mushrooms and maple syrup recipe on Saturday Kitchen
Rick Stein cod and clams chowder with salt pork recipe on Saturday Kitchen
Matt Tebbutt leek and mustard Welsh rarebit recipe on Go Veggie and Vegan
Matt Tebbutt walnut and caramel tart with maple syrup recipe on Saturday Kitchen
Matt Tebbutt steamed syrup sponge with lemons and vanilla custard recipe on Saturday Kitchen
Antonio Carluccio pesto pasta recipe on Saturday Kitchen
Matt Tebbutt chocolate and beetroot cake recipe on Saturday Kitchen
Matt Tebbutt Italian Easter tart with spinach, Swiss chard, cheese and eggs recipe on Saturday Kitchen
Matt Tebbutt savoury hot cross bun strata (layered casserole) with eggs, bacon and cheese recipe on Saturday Kitchen