Ricotta and Orange Hotcakes
Photography by Manja Wachsmuth .
Spice-infused honey adds an extra depth of flavour to this perfect breakfast idea from the current issue.
250 grams firm ricotta
½ cup milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
finely grated zest 1 orange
2 x #7 eggs, separated
⅔ cup plain flour
1 teaspoon baking powder
pinch salt
To cook
butter
2-3 oranges
100 grams extra ricotta to serve (optional)
sliced almonds, roasted (optional)
icing sugar
Makes 12 hotcakes
Stir the ricotta, milk, sugar, vanilla, orange zest and the egg yolks together in a bowl.
Combine the flour, baking powder and salt and stir into the ricotta mixture.
Whisk the egg whites to firm peaks then gently fold into the batter.
Heat a sauté pan with a little butter and cook large spoonfuls of the mixture for 2-3 minutes each side until golden, puffed and cooked in the centre.
To serve: Peel the oranges with a knife to remove all the white pith. Slice thinly.
Layer 2-3 hotcakes with slices of orange on each plate. Top with a slice of ricotta and more orange then drizzle generously with honey. Add a small pile of roasted almonds and a dusting of icing sugar.
latest issue:
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.