These chocolate chip hotcakes make a lovely dessert. Choose fresh or frozen berries for a fruity accompaniment.
Ingredients
2 1/2 cups SR flour
1 tablespoon caster sugar
1 1/2 cups milk
2 eggs
30g butter, melted
150g wedge ricotta cheese, crumbled
1/2 cup CADBURY Milk Chocolate Baking Chips
30g butter, extra, melted for cooking
2 punnets strawberries, hulled and chopped
1/4 cup maple syrup
Method
WHISK together the flour and sugar in a large bowl. In a separate bowl whisk together milk, eggs and butter until smooth.
Pour into flour mixture and just whisk until combined. Stir through the ricotta and chocolate
HEAT a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon 1/4 cup amounts of batter into the pan without crowding.
Cook hotcakes 2 minutes each side or until golden and puffed. Transfer to a baking tray and keep warm in the oven. Cook remaining hotcakes, brushing pan with butter for each batch
PLACE the strawberries and maple syrup in a saucepan and stir over a moderate heat until warm and juicy. Serve with hot cakes
