Recipe from The Scottish Brunch Bible by Ghillie Basan

Drop scones and pancakes are always an easy choice for brunch and you can play around with the mix, by using buttermilk or coconut milk instead of regular full-fat milk, and different flours, such as wholemeal or buckwheat. You can’t go wrong by topping them with stewed or fresh fruit, yogurt, crème fraîche or cream and a dusting of toasted oats or Granola.

Serves 4
4 rhubarb stalks, cut into bite-sized pieces
1 tablespoon butter
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 tablespoon rose water
For the pancakes:
175g (6oz) ricotta
100ml (3½fl oz) milk
2 large eggs, separated
100g (3½ oz) plain flour
1 teaspoon baking powder
Pinch of salt
Butter

For serving:
4 tablespoons Greek yogurt, crème fraîche or whipped cream
Rose petal or raspberry jam
Granola

Heat the oven to 180°C (160°C fan), 350°F, Gas 4.

Place the rhubarb in an ovenproof dish. Melt the butter in a small pan, stir in the vanilla extract and sugar and pour over the rhubarb. Pop the dish in the oven for about 15 minutes, until the rhubarb is tender but not mush. Splash the rosewater over the rhubarb and leave to cool.

To make the pancakes, whisk the ricotta with the milk and egg yolks in a bowl. Gradually sift in the flour with the baking powder and salt, whisking all the time.

In a separate bowl, whisk the egg whites until stiff and then gradually fold them into the pancake mixture.

Heat a little butter in a non-stick frying pan. Cook large spoonfuls of the pancake batter in batches until golden on both sides. Keep warm until you have finished all the pancakes.

Assemble the pancakes on plates. Spoon the rhubarb on top, followed by a spoon of yogurt, a dollop of jam, and a sprinkling of granola.