A spin on a classic, these orange and ricotta hotcakes are fluffly, light and extra soft on the inside!
Serves 4
20 mins
Ingredients
- 2 tsp finely grated orange zest, from 1 navel orange
- 2 tsp vanilla extract
- 4 tbs caster sugar
- 4 eggs
- 500g ricotta, plus extra to serve
- 1 cup milk
- 200g flour
- 2 tsp baking powder
- 1 tsp butter
- Raspberries, orange segments, maple syrup and shaved dark chocolate, to serve
Method
1
In a large bowl, whisk the orange zest, vanilla, sugar, eggs, ricotta and milk until just combined. Add flour and baking powder and mix gently until it forms a thick batter.
2
Preheat a heavy based, non-stick frying pan, swirl the butter around the pan and cook ¼ cupfuls of the batter, about 3 hotcakes at a time. Cook over low to medium heat for 2–3 minutes until the edges are set enough that you can flip them. Cook for another 1–2 minutes until set. Repeat with remaining batter to make 12 hotcakes.
3
Serve hotcakes in stacks of three, with extra ricotta, raspberries, orange segments, maple syrup and shaved dark chocolate.
