PASSIONFRUIT AND RICOTTA HOTCAKES
250 grams firm ricotta
½ cup milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
2 eggs, separated
2/3 cup plain flour (I like spelt flour because it has less gluten)
2/3 teaspoon baking powder
butter for cooking
sliced almonds, roasted
icing sugar to serve
agave or maple syrup to serve
Beat the ricotta, milk, sugar, vanilla and egg yolks together in a bowl.
Stir in the flour and baking powder with a large metal spoon.
Whisk the egg whites till they form firm peaks, then gently fold into the batter with the metal spoon.
Heat a saute pan with a little butter and cook large spoonfuls of the mixture for 2-3 minutes on each side or until golden and cooked in the centre. Should make around 8.
To serve, layer 2 hotcakes on each plate, pour over a small amount of agave or maple syrup, sprinkle over a small amount of sliced almonds, then a little sieved icing sugar, and lastly scoop out the ripe insides of one or two passionfruit over the top.
Perfect for a special breakfast!