Ingredients
- 500 g Ricotta
- 200 g Milk
- 200 g Flour
- 4 Eggs
- 50 g Sugar
- 20 g Baking Powder
- 10 g Oil
- 20 g Butter
- 100 g Sugar
- 100 g Water
- 200 g Berries
- 200 g Mixed Nuts
- 250 g Cream
- 10 g Chai Tea Powder
- 1 g Garnish and Season
Directions
Steps
1 Done | Pre heat oven to 200 degrees celcius. |
2 Done | In a saucepan add 100g water and 100g sugar bring to boil to dissolve sugar and remove from heat. Chill in fridge |
3 Done | Combine ricotta and milk together and whisk to remove the majority of large lumps. |
4 Done | Add eggs, flour, sugar and baking powder into milk and ricotta and whisk to bring batter together. |
5 Done | Toasted a mixture of slivered almonds, pinenuts, sunflower seeds and pepitas until golden.. |
6 Done | In a mixer add cream and chai powder, whip until stiff peaks but be careful to not over whip. |
7 Done | Over a medium heat add to a 8inch frypan a teaspoon of butter and oil. Add 200g of hotcake batter to pan. Allow to seal slightly. |
8 Done | Place fry pan in the oven to bake for 12mins or until hotcake is fully cooked. |
9 Done | Once Cooked turn out hotcake into serving bowl and drizzle with sugar syrup |
10 Done | Sprinkle nuts and berries on top and finish with whipped cream. |
11 Done | Note:Makes 10 hotcakes |
