Ricotta Hotcake
Created by Pierrick Boyer, Excutive Pastry Chef and Owner, Pierrick Boyer Cafe Patisserie.
Rating
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Time
20 Minutes
Difficulty
Ingredients
For 4 people 
- 500 grams Ricotta
- 250 grams Milk
- 200 grams Flour
- 4 Eggs
- 50 grams Sugar
- 20 grams Baking Powder
- 10 grams Oil
- 20 grams Butter
- 100 grams Sugar (for sugar syrup)
- 100 grams Water
- 200 grams Berries
- 200 grams Mixed Nuts
- 250 grams Cream
- 10 grams Chai Tea Powder
- 1 handful(s) Flowerdale Farm Pea Tendrils
- 1 handful(s) Flowerdale Farm Edible Flowers
Method
- Pre heat oven to 200 degrees celcius. In a saucepan add 100g water and 100g sugar, bring to boil to dissolve sugar and remove from heat. Chill sugar syrup in fridge.
- Combine ricotta and milk together and whisk to remove the majority of large lumps. Add eggs, flour, 50g sugar and baking powder into milk and ricotta and whisk to bring batter together.
- Toast a mixture of nuts such as 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 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 and Flowerdale Farm Pea Tendrils and Edible Flowers.
