Strawberry & Rhubarb compote:
Step 1 Wash fruit. Quarter strawberries if large, or halve if small. Keep blueberries whole. Trim all leaves from rhubarb stalks and cut into 2cm batons. Add all the ingredients in a heavy based frypan and turn on heat between medium to high. As the mixture starts to cook and the fruit softens gently mix a few times so that the sugar does not burn.
Step 2 Reduce to medium heat and simmer for 20-30 minutes until the compote is glossy and the juice has reduced into a syrup ensuring to gently mix mix every few minutes. Keep aside in the pan.
Step 3 Whilst the compote is cooking, combine all the pancake ingredients except for the ricotta cheese in a mixing bowl. Mix until it is a smooth and thick batter. In a separate bowl, whisk ricotta to break up large clumps then fold into the pancake batter – small granules or ricotta are fine.
Step 4 Heat a heavy based frypan between medium to high heat and grease lightly with unflavoured oil. Once pan is hot, gently spoon a ladle size amount of the pancake batter and spread out into an even level circle. Cook until bubbles can be seen (2-3 minutes) on the pancake then flip on other side and cook for a further 2 minutes. Repeat process until all the batter is used.
Step 5 Serve the pancakes in stacks whilst warm with the berries and rhubarb compote and some crumbled ricotta.
Who is Amina?
Born in Saudi Arabia to an Egyptian father and a South Korean mother.
A passionate home cook, published author, paediatric nurse and MasterChef fan favourite.
Amina has travelled extensively across the world, hosting culinary events and food demonstrations.