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  • Ricotta Hotcake

Ricotta Hotcake

Posted on Mar 16th, 2023
by Pierrick Boyer
Categories:
  • Breakfast
  • Dessert
Ricotta Hotcake

Ricotta hotcake is a sweet pancake, usually eaten for breakfast or dessert. The pancakes are typically topped with syrup, berries and whipped cream. They are super soft and just slightly sweet on the inside.

Enjoy this delicious ricotta hotcake recipe by Chef Pierrick Boyer

Ricotta Hotcake

Ricotta Hotcake Recipe by Chef Pierrick Boyer

5 from 1 vote
Print Recipe Pin Recipe
Course Breakfast, Brunch
Cuisine Australian
Servings 10 hotcakes

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

Instructions
 

  • Pre heat oven to 200 degrees Celsius (390 Fahrenheit).
  • In a saucepan add 100g (3.5oz) water and 100g (3.5oz) sugar bring to boil to dissolve sugar and remove from heat. Chill in fridge.
  • Combine ricotta and milk together and whisk to remove the majority of large lumps.
  • Add eggs, flour, sugar and baking powder into milk and ricotta and whisk to bring batter together.
  • Toasted a mixture of slivered almonds, pinenuts, sunflower seeds and pepitas  until golden..
  • In a mixer add cream and chai powder, whip until stiff peaks but be careful to not over whip.
  • Over a medium heat add to a 8inch frypan a teaspoon of butter and oil. Add 200g (7oz) of hotcake batter to pan. Allow to seal slightly.
  • Place fry pan in the oven to bake for 12mins or until hotcake is fully cooked.
  • Once Cooked turn out hotcake into serving bowl and drizzle with sugar syrup
  • Sprinkle nuts and berries on top and finish with whipped cream.

Notes

Ricotta Hotcake
Tried this recipe?Let us know how it was!

Pierrick Boyer

From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau. Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan. Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF). In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age. 2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun. Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception. Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards. Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones  

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