Bill Granger’s Ricotta Hotcakes with my variation – stewed peaches
170ml/6fl oz milk
4 eggs, separated
140g/5oz plain flour
1 tsp baking powder
a pinch salt
5 large ripe Peaches
1/4 cup water
Method – Hotcakes
- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
- Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
- Lightly grease your barbeque plate with butter (you can use a frypan but I find it works great on the barbeque and you can get more done for a big group faster) and spoon around 2 tablespoons of batter per hotcake onto the plate.
- Cook over medium heat for two minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
- Transfer to a plate and quickly assemble.
Method – Peaches
- Slice fresh peaches roughly into 2.5cm/1inch segments, removing the seed.
- Place in non-stick pan with the water and bring to the simmer
- Stir carefully with a wooden spoon, trying to keep the peach segments whole, cover and lower the temperature to a slow simmer
- Simmer for 15 minutes or until peaches are your desired texture
- Remove from heat and serve over hotcakes
- hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator
- beautifully light and fluffy!
Poogie – you ate these first at seven months old.
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