Ricotta hotcakes with poached raspberries
- Preheat oven to 180C. Place the caster sugar and water in a medium-sized saucepan over a low heat to allow the sugar to dissolve. Raise heat and bring to boil. Place the berries in the hot syrup and heat through. Strain the berries immediately, reserving the cooking liquid. Return the cooking liquid to the saucepan and boil to reduce by half. Allow syrup to cool, a little, then add the berries.
- Beat the eggs and ricotta together. Add milk, yoghurt and additional 2 Tbs caster sugar, and beat until smooth. Sift the flour with baking powder and salt, and add to the ricotta base. Stir until combined. It should be quite quick.
- Heat a heavy-based pan over a medium-low heat. Add a splash of oil, then add ladlefuls of ricotta mix to form pikelet-sized hotcakes. Cook until the bases are golden brown. Turn the hotcakes over and cook for a further 2-3 minutes. Repeat until the mixture is used up, adding more oil as needed and keeping the cooked hotcakes warm in the oven. This mixture makes at least 12 hotcakes.
- Serve hotcakes with poached raspberries on top.
Alternative - Ricotta hotcakes with banana and maple syrup Once the hotcakes are cooked, turn the heat up slightly and add a splash more oil. Add 2 sliced bananas and cook for 1-2 minutes on each side. Serve hotcakes with bananas on top and drizzle with maple syrup.