Wednesday, 24 January 2007

Ricotta hotcakes

This is another recipe taken from a tinned milk feature in Taste magazine. We love pancakes, so I wanted to give this a go to see how it compared to the pikelets, crepes and drop scones I already cook.

Ricotta hotcakes
Serves 4

200g ricotta
375ml tin evaporated milk
4 eggs, separated
2 cups SR flour
2 tbsp sugar
1/2 tsp cinnamon
olive or canola oil spray
Runny honey, greek yogurt and fresh fruit to serve
  • Place ricotta, egg yolks and evaporated milk in a large bowl and whisk together until combined.
  • Add flour, sugar, and cinnamon to the ricotta mixture. Fold in until just combined.
  • Beat egg whites to stiff peak stage, and fold into mixture gently.
  • Spray oil into large non stick pan, and heat. Add spoonfuls of the batter to the pan. Cook over a moderate heat for 2-3 minutes each side until golden.
  • Stack hotcakes on a plate, drizzle with honey, and top with greek yogurt and sliced fruit.

These were really tasty, but a bit on the faffy side. I loved the flavour the evaporated milk gave the hotcakes though. It evoked childhood memories of puddings being served with evaporated milk instead of custard, or even better, a breakfast of squashed banana with demerera sugar and carnation milk!!

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