Blueberry & Ricotta Hotcakes

Prep: 15 Mins

Cook: 20 Minutes

Makes: 12 hotcakes

Difficulty:

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Blueberry & Ricotta Hotcakes

Ingredients:

1 cup self-raising flour

Pinch salt

1/3 cup caster sugar

1/2 cup buttermilk or milk

3 eggs, separated

150g fresh full fat ricotta cheese, roughly crumbled

1 cup Creative Gourmet frozen Blueberries + extra to serve

75g butter, for pan-frying

Maple syrup and/or sifted icing sugar, to serve

Method:

Sift flour and salt into a large bowl. Stir in sugar. Whisk buttermilk or milk, egg yolks and ricotta in a jug until well combined. Using a large metal spoon, fold buttermilk mixture through dry ingredients
In a clean bowl, beat eggwhites until soft peaks form. Using a large metal spoon, fold one-third of the eggwhites through the batter until combined. Gently fold in remaining eggwhites
Stand mixture for 10 minutes. Swirl through frozen blueberries
Heat 25g butter in a large non-stick frying pan over medium heat. Using about 1/3 cup of batter per hotcake, spoon mixture into pan and cook hotcakes in 3 batches for 2-3 minutes on each side until pale golden
Wipe pan with paper towel and repeat to make 12 hotcakes
To serve, stack hotcakes on serving plates, dust with icing sugar and/or drizzle with maple syrup. Serve sprinkled with a few extra just-defrosted frozen blueberries

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