my-speck

Bill Granger’s Ricotta Hotcakes with my variation – stewed peaches

Ricotta Hotcakes with Stewed Peaches

Hotcakes Ingredients

225g/8oz ricotta
170ml/6fl oz milk
4 eggs, separated
140g/5oz plain flour
1 tsp baking powder
a pinch salt
50g/1½oz butter

Topping

5 large ripe Peaches
1/4 cup water

Method – Hotcakes

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer to a plate and quickly assemble.

Method – Peaches

1. Slice fresh peaches roughly into 2.5cm/1inch segments, removing the seed.
2. Place in non-stick pan with the water and bring to the simmer
3. Stir carefully with a wooden spoon, trying to keep the peach segments whole, cover and lower the temperature to a slow simmer
4. Simmer for 15 minutes or until peaches are your desired texture
5. Remove from heat and serve over hotcakes

Notes

• 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.