Ricotta Hotcakes with Caramelised Mandarin

Ricotta Hotcakes with Caramelised Mandarin


Hot Cakes

3/4 cup muscatels soaked in 2 tbspns hot water and 2 tbspns hot brandy for at least 15 minutes

3/4 cup self raising flour

1 tsp bicarb soda

250g ricotta cheese (you can use low fat ricotta for this recipe)

2 tbspns caster sugar

2 eggs, beaten

1/2 cup milk

30g butter melted

Caramalised Mandarins

50g butter
2 tbsp caster sugar
4 mandarins peeled and segmented.

Method Caramalised Mandarins

For the caramelised mandarins, melt the butter in a frying pan and add the sugar, then gently fry the mandarin halves for 4-5 minutes, or until the butter and sugar caramelise and the mandarins are softened and caramelised.

Method Hotcakes

Combine ricotta, milk, butter and eggs with a whisk. Sift in the flour, bicarbonate of soda and sugar. Mix well until just combined into a smooth batter. Lightly grease the pan and pour in a ladleful of batter to cook over medium heat drop a few muscatels evenly around on the hotcake. Turn pancake over when bubbles appear on the top side of the pancake. Cook for another minute or so, until both sides of the pancake is lightly golden. Repeat until you have made sufficient hotcakes. Serve hotcakes topped with caramalised mandarins.

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