Ricotta Hotcakes with Orange Maple Butter
From shandy 14 years agoIngredients
- 1½ cups (225g) self-raising (self-rising) flour shopping list
- ½ cup caster (superfine) sugar shopping list
- 4 eggs, separated shopping list
- 1½ cups (375ml) buttermilk shopping list
- 1 teaspoon vanilla extract shopping list
- 200g ricotta shopping list
- ¼ cup (55g) caster (superfine) sugar, extra shopping list
- 1 teaspoon ground cinnamon shopping list
- orange Maple butter shopping list
- 6 oz. butter (softened) shopping list
- juice of one orange shopping list
- 1 Tablespoon Grand Marnier shopping list
- 1/2 cup confectioner's sugar shopping list
- orange zest from one orange shopping list
- 3 tablespoons maple syrup shopping list
How to make it
- To make the orange maple butter, soften butter, add remaining ingredients and mix well. Form a ball and refrigerate.
- **I had a problem with this forming a ball. The liquid wants to separate. My solution: Refrigerate, then before serving, melt for 30 seconds in the microwave and drizzle over hotcakes when serving.
- Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the egg white until stiff peaks form and fold through the flour mixture with the ricotta.
- Heat a lightly greased large non-stick frying pan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3–4 minutes each side or until puffed and golden. Combine the extra sugar and cinnamon and sprinkle over the pancakes. Top with the orange maple butter, drizzle over the maple syrup and serve with lemon wedges. Serves 4.
- * For blueberry ricotta hotcakes, add 1 cup (150g) fresh or frozen blueberries to the flour mixture with the ricotta.
The Rating
Reviewed by 8 people-
Yummers!!! Looks awesome!!!
cookingfromthehip in Gray Court loved it -
Sounds great, and High FIVE to you! :+D
chefelaine in Muskoka loved it -
Very good!!!
cuzpat in Sikeston loved it
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