Hot cakes have a special place in our heart! They take us back to being a kid, rainy Sunday mornings, eating our Ricotta hot cakes watching TV hits. Great memories! Our Ricotta hot cakes are the perfect go to Sunday brunch recipe. Your family and friends will love them.
180 g unsalted butter, softened, plus extra for greasing
1 1⁄4 cups Pepe Saya buttermilk
1⁄4 teaspoon baking powder
2 tablespoon sugar
200g fresh ricotta
1 cup self-raising flour
35g unsalted Pepe Saya butter (melted)
2 tablespoons pure vanilla bean paste
3 tablespoons of Pepe Saya mascarpone
1 teaspoon vanilla bean paste
1 tablespoon honey
2 tablespoons sugar
2 tablespoon honey
150g fresh strawberries, washed, halved
2 tablespoons pistachios (blended very fine) to garnish
In a large mixing bowl combine the eggs, buttermilk, sugar, baking powder and whisk to combine.
To the mixing bowl add the self-raising flour, 25g melted butter and crumble the ricotta.
Using a whisk, combine all ingredients.
In a medium size non-stick frying pan on medium heat, melt 10g of butter. Once the butter has melted add 1 cup of mixture.
Fry the hotcakes for 3-4 minutes or until golden brown on both sides.
To make the honey mascarpone, in a small bowl. Add the mascarpone, honey and vanilla bean paste and combine.
In a small deep saucepan, add the strawberries, sugar and honey, cook, stirring for 3-4 until the sugar has dissolved.
H & V xx