25 October 2015

Ricotta hotcakes with maple roasted figs

My obsession with figs continues...

Ricotta hotcakes (recipe from Izy Hossack's Granger and Co style ricotta hotcakes) with cinnamon and maple roasted figs.

Ingredients: (serves 2 people - makes 6 large hotcakes)

1/2 tsp vanilla paste
2 eggs, separated
90ml milk
65g plain flour
1/2 tsp baking powder
Pinch of salt
150g ricotta

For the roasted figs:

3-4 ripe figs
1tsp vanilla
1tsp honey
2tsp maple syrup
1/4 tsp ground cinnamon

More maple syrup to serve


Preheat the oven to 180 degrees C(fan.)

Cut the figs into quarters and arrange them in a baking dish. Spoon over the vanilla, honey, maple syrup and cinnamon. Toss the fig quarters in the other ingredients until properly coated. Then roast the figs in the preheated oven for 12-15 minutes until soft and caramelised.

Meanwhile, in a large mixing bowl, mix together the egg yolks, vanilla paste, milk, plain flour, baking powder and salt with a fork until smooth. Then add in the ricotta and mix very lightly to combine. (You still want to have some lumps of ricotta left in the batter.)

Then in a separate bowl, whisk the egg whites until they form soft peaks. Add the batter to the egg whites and fold in gently.

Put a large frying pan over a low-medium heat. Add in a small knob of butter and let it melt before spooning in a ladleful of batter in a circle to form the first hotcake. (You can probably fit two hotcakes in the pan at one time). Cook the hotcakes for 2-3 minutes on each side until they start to turn golden brown and have puffed up slightly.  Repeat this with the rest of the batter to make 6 large hotcakes in total.

Serve the hotcakes immediately, topped with the roasted figs and some extra maple syrup!

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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x