Ricotta Hot Cakes with Maple Butter – is there anything better than being able to crawl out of bed at your leisure on a Sunday morning, walk into the kitchen, and prepare a stack of pillowy, cloud-like, golden hot cakes, oozing droplets of sweet sticky maple butter?
Hmmm, perhaps not, but then again, smothering them in sweet sticky translucent maple syrup and bejeweling them with fresh raspberries and blueberries definitely kicks it up a notch and makes it….well….almost, gourmet!
Ricotta Hot Cakes with Maple Butter
- 80 grams unsalted butter softened
- 2 tablespoons maple syrup
- 1/4 cup caster sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups self-raising flour
- 1/2 cup caster sugar
- 4 eggs seperated
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 200 grams ricotta
- maple syrup to drizzle
- spray oil to grease frypan
- raspberries & blueberries optional
Place the softened butter and maple syrup in a small bowl, stir to combine. Refrigerate until ready to use.
Add the sugar and cinnamon to a small bowl, stir to combine. Set aside until ready to use.
to make the batter, add the flour, sugar, egg yolks, buttermilk and vanilla in to a large mixing bowl. Stir to combine.
Using an electric mixer, whisk the egg-whites until stiff peaks form.
Add the ricotta and the whisked egg-whites to the batter and gently fold through until combined.
Using a spray oil, lightly grease a large fry-pan and place on the stove-top over a low-medium heat.
Use a tablespoon measure and roughly scoop out two tablespoons of batter per hot cake and cook for 2-4 minutes each side or until golden and cooked through.
Once cooked, stack, add a dollop of maple butter, drizzle with maple syrup, add the fresh raspberries and blueberries and sprinkle with cinnamon sugar.
- Cooking times may vary depending on the heat of the stove. Generally the hot cakes are ready to flip when tiny bubbles appear throughout the cooking hot cake.