Banana (or Pumpkin) and Ricotta Hotcakes with Bacon and Manuka Honey (or Maple)
Photography by Sarah Tuck.
Influenced by wonderful breakfasts enjoyed in Sydney and Wellington, here's Sarah Tuck's recipe for the ultimate hotcakes.
To my lovely American friends who seem to have a fondness for pumpkin around this time of year, you could easily swap the banana for mashed pumpkin, add 1 teaspoon cinnamon and change the honey to maple syrup et voila - 'fall hotcakes'!
Manuka honey or maple butter:
120g butter, slightly softened
3 tablespoons manuka honey or maple syrup
Banana and Ricotta Hotcakes:
1 1/2 cups self-raising flour
½ teaspoon baking powder
2 tablespoons caster sugar
pinch of salt
250g ricotta
¾ cup buttermilk
3 medium eggs, separated
2 small ripe bananas, mashed (or you could use 1/2 cup mashed pumpkin)
2 tablespoons rice bran oil
To serve:
16-20 rashers bacon
Manuka honey or maple syrup
150g mascarpone - optional
Stir honey through softened butter then pop in the fridge to firm up for 10 minutes. Sift flour, baking powder, caster sugar and salt into a large bowl. In a separate bowl whisk egg whites to firm peaks. Separately again (sorry about the washing up!) whisk ricotta, egg yolks and banana with a fork to combine. Add banana mix to flour and fold in briefly. Add egg whites and fold in. If you are serving bacon, lay it out on a baking tray and have ready to grill while you cook the hotcakes. Heat rice bran oil (a little each time) in a frying pan over a medium heat and drop in 1/3 cup lots of hotcake batter at a time. After a few minutes flip to cook other side. Serve with grilled bacon, a scoop of honey butter or mascarpone and a drizzle of honey or maple syrup. Makes 10.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.