VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Season
Cuisine Category
Ricotta hotcakes with poached raspberries recipe
- Cuisine: Modern Australian
- Serves 4-6
These ricotta hotcakes make a perfect brunch dish. They can be served with a range of different fruit, from banana and maple syrup to oven-roasted apricots or poached berries.
Ingredients
165 g (3/4 cup) caster sugar180 ml (3/4 cup) water
300 g raspberries
2 eggs
250 g (1 cup) ricotta
60 ml (1/4 cup) milk
125 g (1/2 cup) natural yoghurt
2 tbsp caster sugar, additional
150 g (1 cup) self-raising flour
1/2 tsp baking powder
1/2 tsp salt
Oil for cooking
Preparation
Preheat oven to 180ºC.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 the 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 the syrup to cool a little, and then add the berries.
Beat the eggs and ricotta. Add milk, yoghurt and additional 2 tbsp 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 thick.
Heat a heavy-based pan over a medium-low heat. Add a splash of oil, then a few ladlefuls of ricotta mix. The mixture should spread to around 6 cm wide.
Cook until the base is 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. The mix makes about 12 hotcakes.
Serve hotcakes with poached raspberries on top.
If you enjoyed this Ricotta hotcakes with poached raspberries recipe then browse more Modern Australian recipes, bread recipes, christmas recipes, fruit recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Featured Food & Recipes
Hot Tips
Berbere substitution
When making Doro Wat, about 4 tablespoons of Berebere, an extremely hot Ethiopian red pepper mixture, is used in each recipe. You can substitute a combination of cayenne pepper and paprika (which is not Ethiopian) to replicate the characteristic dark color and flavor.
Glossary
Granita
An Italian sorbet made of lightly sweetened syrup flavoured with coffee or liqueur. It is served between courses or as refreshment.
