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Fluffy ricotta breakfast hotcakes with blueberries in maple syrup

3/9/2016

27 Comments

 
Light and fluffy ricotta breakfast hotcakes with blueberries - Liz Posmyk Good Things
It's Father's Day in Australia tomorrow and, no doubt, many dads across the country will be treated to a cooked breakfast and some new socks, power tools, books, or a pile of instant lottery tickets. 

Ricotta hotcakes will be on the menu for breakfast at my place. A special treat for Peter and the family.

The recipe I'm sharing here is adapted slightly from one by the renowned Aussie chef and restaurateur, Bill Granger, in his book, Sydney Food. The blueberries in maple syrup are simple, not too sweet, and sit quite nicely with the hotcakes. Enjoy.
​
RICOTTA BREAKFAST HOTCAKES WITH BLUEBERRIES IN MAPLE SYRUP
340g fresh ricotta
190mls  milk
4 free-range eggs
125g plain (AP) flour, sifted
1 teaspoon baking powder
50g butter, to cook the hotcakes

First, separate the eggs. Whisk the egg whites in a stand mixer until stiff peaks form.  Set the whisked whites aside momentarily.

Meanwhile, combine the ricotta with the milk and the egg yolks in a Pyrex bowl. Mix to combine, using a spatula. Sift the flour and baking powder into the batter and mix gently.

Now, gently fold in the whisked egg whites, but do this in two batches. This method will help to incorporate the whites into the batter, and will also keep the batter light and airy.

Set the batter aside to rest while you make the blueberries in maple syrup (see below). Note, if need be, the batter can be covered and refrigerated overnight.

When you are ready to cook the hotcakes, heat a griddle plate or frypan and melt a little of the butter. Ladle the batter onto the hotplate with a large serving spoon, cooking two or three hotcakes at a time and adding more butter as needed. Allow the hotcakes to cook to golden brown on one side and then gently, turn them over. 

To serve, pile a couple of hotcakes onto each serving plate. Top with some blueberries in maple syrup. Serves 6.


BLUEBERRIES IN MAPLE SYRUP (to serve):
2 punnets fresh blueberries
1/2 cup maple syrup

Place the blueberries into a colander and rinse them gently with cold water. Drain. Transfer the blueberries to a saucepan with the maple syrup. Pop the saucepan onto the stove and bring to simmering point, lower the heat and cook for about two minutes. Remove from the stove and allow to cool. 
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It's your turn, dear fellow cooks. Do you and yours enjoy ricotta hotcakes as much as my family does?
27 Comments
David link
3/9/2016 10:28:03 am

Happy Father's Day to Peter! and what a nice way to celebrate. Yum.

Reply
Lizzy
6/9/2016 03:36:19 am

Aw, thank you! x

Reply
John / Kitchen Riffs link
3/9/2016 11:35:12 am

I haven't had ricotta pancakes in ages. I mean years. And they're so good! Thanks for reminding me about what's important in life. :-) And Happy Father's Day to Peter!

Reply
Lizzy
6/9/2016 03:21:58 am

John, my pleasure. Thank you!

Reply
Gerlinde @ Sunnycovechef link
3/9/2016 12:32:22 pm

Every father would love these pancakes , they look delicious .

Reply
Lizzy
6/9/2016 03:21:46 am

Thank you kindly.

Reply
Amanda link
3/9/2016 06:52:41 pm

My lot love any kind of pancakes!

Reply
Lizzy
6/9/2016 03:21:31 am

Me too!

Reply
Simone Mason
3/9/2016 07:20:08 pm

Lizzy, I saw this on FB last night and we are making them this morning. Thanks for the recipe.

Reply
Lizzy
6/9/2016 03:21:19 am

Simone, thank you... I hope you like them!

Reply
CC
3/9/2016 07:21:52 pm

This is definitely a good thing. Thx.

Reply
Lizzy
6/9/2016 03:21:02 am

Thank you, CC

Reply
Eha
3/9/2016 09:15:49 pm

Peter: hope you enjoyed the hotcakes and all the love flowing your way this morning! Ready for lunch :) ? Lizzy: This does look moreish in more ways than one, even for a no-hoper like me . . . you and Celia will get me baking as yet . . . happy day to all . . . and, yes, shall keep my eyes on Maugers . . . .

Reply
Lizzy
6/9/2016 03:20:51 am

Ah, good one, Eha! : )

Reply
tania| My Kitchen Stories link
4/9/2016 05:05:26 am

These look irresistible Lizzy!

Reply
Lizzy
6/9/2016 03:20:34 am

Tania, thank you x

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Lorraine @ Not Quite Nigella link
4/9/2016 05:31:02 am

I'm sure dads would love this for breakfast!

Reply
Lizzy
6/9/2016 03:20:23 am

And mums too xx

Reply
Sherry m link
4/9/2016 06:57:21 am

These look lovely Liz.

Reply
Lizzy
6/9/2016 03:20:12 am

Aw, thank you x

Reply
Jenny
4/9/2016 08:01:17 pm

I am new to ricotta, I don't know how or why I have steered clear of it? I "discovered" it recently at our local Gelato shop who sell a delicious ricotta cheesecake, then a weekend in Kiama with breakfast had me sold! Too late for fathers day breakfast but I will certainly be cooking these one weekend soon.

Reply
Lizzy
6/9/2016 03:20:00 am

Hi Jenny, oh wow, really? I adore ricotta... did you know you can make your own? I can send you a recipe if you like.

Reply
Fiona Ryan
5/9/2016 10:11:17 pm

Well if these just aren't the best! So much nicer that a cordless drill.

Reply
Lizzy
6/9/2016 03:19:20 am

Ha, good point Fi!

Reply
e / dig in hobart link
6/9/2016 01:19:47 am

is it too late for a plate of these? :-)

Reply
Lizzy
6/9/2016 03:19:04 am

Hi E, not at all : )

Reply
Tandy I Lavender and Lime link
18/9/2016 01:27:32 am

I love blueberry hot cakes and must try your ricotta version. Thanks for commenting on my blog while I was away!

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