Wednesday, April 10, 2013

Recipe: Berry and Ricotta Hotcakes


Three little, hungry grandchildren are about to come bursting through the door after a busy day at school - and I can guarantee that the first thing they will say is "Is there anything for afternoon tea Nanma"?

Fortunately, yes!  This is a very quick, easy and healthy recipe that I have been making versions of for years.   From start to finish they only take about ten minutes and they are simply delicious.

Berry and Ricotta Hotcakes
1 cup wholemeal flour
2 level tsp baking powder
2 desert spoons sugar
1/2 cup of ricotta
2 eggs
1/2 cup milk - approximately (depends how big your eggs are)
1/2 cup frozen berries - either raspberry or blueberry
1 tbs melted butter

In a mixing bowl combine together the flour, sugar and baking powder.
Heat the butter in a large non-stick frying pan until just melted (don't let it burn)
Stir the eggs, milk, melted butter and ricotta into the flour until you have a thick batter.  This is where you have to adjust the milk.  The batter should drop off a spoon without being runny ( it should hold its shape in the pan without spreading too much).
Lastly, lightly stir in the frozen berries.
Drop spoonfuls into the heated frying pan.  Turn over when the underside is golden.  You may need to add a dab more butter to the pan, but not too much.
TIP:  Use the mixture straight away as it doesn't work so well once the berries have defrosted in the batter

I think I might just have a couple, with a cup of tea, before they get here!
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