Ricotta Hotcake Recipe by Chef Pierrick Boyer
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 (20 cm) 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 12 mins 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
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