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
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.
It's your turn, dear fellow cooks. Do you and yours enjoy ricotta hotcakes as much as my family does?
Join me as I share with you recipes for all seasons, postcards and morsels from my travels, conversations with cookery writers
and chefs, and news on food and cooking.
Search by topic
In My Kitchen - IMK
Opens 1st of the month deadline 10th
VISIT THE KITCHENS OF MY BLOGGER FRIENDS
AROUND THE GLOBE...
The Life of Clare
Miss Food Fairy
Marcellina in Cucina
Allotment 2 Kitchen
Anything but Toast
Food Wine Travel
Spades Spatulas & Spoons
Green Gourmet Giraffe
Napoli Restaurant Alert
Round the Mulberry Tree
Not Quite Nigella
Fig Jam & Lime Cordial
Good Food Week
Feeding my 3 Sons
A Little Lunch
Lambs' Ears & Honey
Food and Tools
My Kitchen Witch
Please Pass the Recipe
Lavender and Lime
Plus Ate Six
Mae's Food Blog
Good Things (me)
I use Australian standard measuring cups and spoons in my recipes.