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Maggie Beer

Ricotta hot cakes 6 approved

Ricotta Pancakes with Verjuice Rosemary Syrup Apricots and Crème Fraiche

Ricotta hot cakes 6 approved

Suggestion: Preparation Time - 10 minutes. Cooking time - 20 minutes

Step 1: Place honey, Verjuice, water and rosemary in a medium sized pan and bring to simmer to ensure sugar has been dissolved. Add the apricots and cook them for 2-3 minutes to plump and soften. Remove the apricots from the pan and set aside, continue to reduce the liquid until it is a syrup consistency (approx 2 tablespoons). Remove from the heat and add the apricots back into the syrup and set a side to cool.

Step 2: To make the ricotta cakes, place the ricotta, milk and egg yolks in a mixing bowl. Use a strong whisk to combine to form a paste like consistency.

Step 3: In a separate bowl, sift flour, baking powder and salt into the bowl.

Step 4: Then add the dry ingredients to the ricotta mix, stir until just combined.

Step 5: Place egg whites in a clean and dry bowl and whisk until stiff peaks form.

Step 6: Fold through egg whites into the ricotta mix, with a large metal spoon.

Step 7: Lightly grease a large non-stick frying pan with a small portion of the butter and drop 1 tablespoon of batter per hotcake to the pan (don’t cook more than 3 per batch).

Ingredients

  1. 3 tbspn honey
  2. 100ml water
  3. [unknown amount] 1sprig rosemary
  4. 260g 1 3/4 cup ricotta
  5. 4 free range eggs seperated
  6. 1 tspn baking powder
  7. 1/2 tspn salt
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