Our revered Ricotta Hotcakes recipe. Best served with our peanut butter mousse and garnished with fresh berries and maple syrup.

Makes: 4-5 large hotcakes

Ricotta Hotcake Ingredients 

300g ricotta

4 eggs separated

175g self raising flour

200ml milk

1/2 tbsp caster sugar

Method

1. Mix the egg yolks and ricotta together, making sure to leave it a bit chunky.
2. Whisk in the milk.
3. Add the flour and sugar, gently fold until half way mixed.
4. Whisk the egg white until it has soft peaks, then fold through the mixture.
5. Cook in a 12-15cm greased, non stick pan. Flip when golden on one side, then cook the other side until golden and the batter is cooked through.

Top tip: Work the batter very lightly, making sure to not over mix.

Peanut Butter Mousse Ingredients

110g smooth peanut butter

250g mascarpone 

90ml thickened cream

30ml pure maple syrup

Method

1. Work the peanut butter with a spatula in a bowl until softer.
2. Add the mascarpone, cream and maple syrup, then gently fold until incorporated.
3. Spoon over the hotcakes.

Top tip: Be careful not to over mix to avoid splitting.