Ricotta Hot Cakes with Berries and Blood Orange
Inroduction
About this Recipe
By: Sheridan Rogers
Aussie chef Bill Granger made a name for himself with these lovely light hot cakes. I’ve changed his famous recipe around a bit, adding Greek yoghurt to the mix and serving them with fruits in season and maple syrup. Perfect for breakfast, brunch or dessert.
Ingredients
- soft ricotta 1 cup, well drained
- Greek yoghurt 1/3 cup
- caster sugar 3 -4 tablespoons
- milk 185ml (3/4 cup)
- free range or organic eggs 4, separated
- self-raising flour 1 cup, sifted
- strawberries 3 per person, sliced
- blood oranges 2, peeled and cut into segments
- maple syrup
- melted butter
Beat the ricotta, yoghurt, sugar, milk, flour and egg yolks together to make a smooth batter. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold gently through the batter. Leave in a cool place until ready to use. Toss the sliced strawberries and blood orange segments together. Add a few banana slices and blueberries, if liked. Drop the batter onto a hot lightly greased pan or griddle, about 2 tablespoons at a time. Cook for about 2 minutes on each side. To serve, layer 3 – 4 hot cakes on a plate surrounded by the fruit. Drizzle with maple syrup and melted butter.