These ricotta hotcakes from Allan Campion and Michele Curtis make a perfect brunch dish. They can be served with a range of different fruits apart from poached berries. Try banana, stewed rhubarb or oven-roasted stone fruits with maple syrup.
- 165 g (3/4 cup) caster sugar
- 180 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.