Ricotta Hotcakes with Banana and Berries

Recipe by: Tom Walton

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Ingredients

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Method

<P style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class=MsoNormal><FONT face=Calibri>1. In a bowl, combine the flour, 1 tablespoon of the sugar, the milk and eggs and whisk until smooth.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></FONT></P> <P style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class=MsoNormal><FONT face=Calibri>2. Fold the berries through the batter.<o:p></o:p></FONT></P> <P style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class=MsoNormal><FONT face=Calibri>3. Heat a buttered pan over medium heat and place a quarter cup of the batter into the pan, place small dollops of the ricotta on top of the hotcake. Cook the hotcakes for 2-3 minutes or until large bubbles begin to burst. Flip the pancake and cook for a further 2 minutes or until cooked through. Repeat the process for all the batter.<o:p></o:p></FONT></P> <P style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class=MsoNormal><FONT face=Calibri>4. Caramelise the remaining sugar in a dry pan over high heat. Toss the banana through the caramel to coat.<o:p></o:p></FONT></P> <P style="LINE-HEIGHT: normal; MARGIN: 0cm 0cm 0pt" class=MsoNormal><FONT face=Calibri>5. Stack the hotcakes on a serving plate, top with banana and custard and drizzle pomegranate molasses over.<o:p></o:p></FONT></P>

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