Ricotta Hotcake
RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS :
- 250g Coles Ricotta
- 4 egg yolks
- 1 tsp. vanilla bean extract
- 1 cup Self-Raising flour
- 200 ml milk
- 4 egg whites
- ½ cup caster sugar
- 50 gm unsalted butter
Garnish
- 200g assorted berries
- 2 Tbsp. roasted slivered almonds
- Zest of 1 orange
- Maple Syrup
- Dollop mascarpone
- Icing sugar
METHOD :
- Pre-heat oven to 170C. Place 30cm metal-handled frypan in over to heat.
- Combine ricotta, egg yolks, vanilla and milk in a large bowl and whisk until smooth. Sift in flour and whisk to combine.
- In a separate bowl or stand mixer, whisk egg whites until foamy. Gradually add sugar, approximately 2 Tbsp. at a time, and whisk until thick and glossy. Egg whites should leave a trail.
- Add 1/3 egg white mixture to ricotta batter and fold gently to combine. Repeat with remaining mixture.
- Add butter to preheated frypan and allow to melt in the oven.
- Pour batter into frypan and place back into oven. Cook until slightly risen and golden brown, approximately 25 minutes.
- Garnish with assorted berries, maple syrup, toasted almonds, mascarpone and icing sugar.
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