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