Sunday, March 3, 2019

Pancake Day with Orange Ricotta Hotcakes #recipe



Orange Ricotta Hotcakes Recipe
(Serves 4) Adapted from Cuisine.co.nz



Orange Honey Syrup
1 cup liquid honey
1/2 cup water
1 vanilla pod
Zest of 1/2 an orange

Hotcakes
1/4 cup fine corn flour/meal
1/4 cup boiling water
1 cup flour
1/4 cup Castor sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 cup milk
2 eggs
1 tbs butter, melted
1 cup of ricotta
Zest of 1/2 an orange
Bananas or berries for serving (optional)

Place honey, water, vanilla pod and zest of 1/2 an orange in a small saucepan. Bring to the boil, switch off and allow to cool a little. Discard vanilla pod. (Rinse, dry and reuse.)
Pour boiling water over corn flour/meal and rest for 5 minutes.
Sift dry ingredients together in a mixing bowl. Whisk eggs and milk together into dry ingredients. Add melted butter and wet corn flour/meal to the batter and whisk again. Gently fold through the ricotta and orange zest.
Heat up and lightly butter a heavy-based pan or griddle iron. Cook small ladles of the batter on a low to medium heat, 2 or 3 at a time.
Wipe the pan lightly with butter in between batches. Turn each hotcake once bubbles form on the surface and cook until firm, about 2 minutes per side. Keep hotcakes warm in the oven while cooking further batches.
Serve in stacks of 2 or 3 with fresh fruit such as bananas or berries. Spoon over honey orange syrup.

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