Ricotta Hotcakes
Make the ultimate breakfast in bed with That's Amore Buffalo Ricotta. This award-winning buffalo ricotta is a traditional whey cheese that is made from buffalo milk. Buffalo ricotta is smoother and creamier than cow’s milk ricotta and is great for incorporating into gourmet pasta dishes, your favourite desserts or simply spread on bread. We've added lashings of Dorset Maple Reserve Pure Amber Syrup from Vermont to crown the ultimate stack!
Ingredients
- 3 cups self raising flour
- pinch of salt
- pinch of bicarbonate soda
- 1/2 cup white sugar
- 120g French salted butter melted
- French salted butter *plus extra butter to grease pan when cooking
- 5 Kangaroo Island Eggs medium size
- 1 tbsp Nielsen Massey Vanilla Paste
- 1&1/2cups full cream milk
- 200g That's Amore Buffalo Milk Ricotta available in-store at SIMON JOHNSON
To Serve
- icing sugar to dust pancakes
- sliced banana garnish
- Dorset Maple Reserve Rich Amber Syrup
Instructions
- Mix flour, salt, bicarb soda and sugar in a large mixing bowl, set aside.
- Whisk eggs, milk and vanilla paste in a separate bowl.
- Add melted butter to the dry ingredients, followed by the egg mix. Mix with a whisk until a smooth batter forms, batter should be thick and cake like.
- Gently fold through the ricotta, leaving some in larger lumps for texture if preferred.
- Heat frypan over a gentle heat. Add a few slivers of butter to the pan and once butter is foaming, spoon a half cup of hotcake batter into the pan.
- Cook each hotcake over a gentle heat, until the edges begins bubble and firm up. Gently flip each hotcake and cook until golden brown on each side.
- Repeat until all the batter is used, adding a few slivers of butter as you cook each hotcake as required.
- Dust hotcakes with icing sugar prior to serving in a stack, with sliced banana and maple syrup.