Ingredients
1 cup plain flour
2 tsp baking powder
1 pinch salt
4 eggs
separated
250g ricotta
1 tsp vanilla essence
¾ cup milk
(3/4 cup)
1 tbsp butter
200g rhubarb
chopped
1 tbsp sugar
100g raspberries
fresh or frozen
ice cream, mascarpone or yoghurt
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Sifter
- 1 Large bowl
- 1 Whisk
- 1 Metal spoon
- 1 Pan
- 1 Saucepan
Instructions
- To make the hotcakes, sift the flour, baking powder and salt together.
- In a large bowl, whisk the egg yolks with the ricotta, vanilla and milk.
- Whisk the egg whites until firm peaks form.
- Add the flour to the egg yolk mixture, combining gently.
- Add the beaten egg whites to the mixture, folding in carefully with a metal spoon.
- Melt a little of the butter in a pan and spoon in just over 1 tbsp of the hotcake batter into the pan.
- Cook over a medium/low heat for 3 minutes each side (or until cooked through!).
- To make the Raspberry and Rhubarb Compote, put the rhubarb in a saucepan with 1 tbsp of sugar and 1 tbsp of water and simmer (covered) over a low heat until just soft.
- Add the raspberries and simmer for 2 more minutes over a low heat.
- Serve your hotcakes with the compote and some ice cream, yoghurt or mascarpone on the side.
Notes
Tip
You can make a few hotcakes at a time, making sure they are golden and cooked through and keeping them warm in the oven while you cook each batch.
Variation
You can also serve these with honeycomb butter. Blitz 100g of butter with 1 Crunchie Bar in the food processor. Roll into a sausage shape and chill. Cut off in discs and serve with toast, crumpets or hotcakes.
