Hotcakes belong to the family of griddle pancakes but tend to be slightly thicker and tend to take longer to cook.
These hotcakes are delicate, barely holding together, because of the ricotta cheese and very little flour. However, they are fluffy, light and delicious. They are infused with the fruit that slowly cooks with the batter releasing their juices. The dusting of sugar and drizzle of honey add the touch of sweet that makes these hot cakes divine. Yes I did eat about 6 of these because I could not resist them!
I am a huge fan of Diana Henry, I have every single cookbook of hers and am always excited to cook from her books. This is one of her magical books, packed with flavors from around the world, opening up new flavors to you and your families or guests. This is a cookbook you will definitely see me come back to often.
For more recipes from this cookbook click here.
1 cup ricotta cheese
3 eggs, separated
2 tablespoons butter
3 tablespoons sugar
1/2 teaspoon vanilla essence
Zest of 1 orange
6 tablespoons all-purpose flour (maida)
2 cups mulberries or blackberries
Butter, to fry
Confectioner's sugar, to garnish
Honey, to drizzle
Additional mulberries, to garnish
Mix the ricotta, egg yolks, butter, sugar, vanilla essence, orange zest and all-purpose flour well with a whisk till smooth and well combined.
Beat the egg whites till very stiff. Add the fruit and stiff whites to the ricotta mix and fold in by hand quickly.
Heat a large frying pan with a dab of butter. Add a large tablespoon of the batter to the pan and flatten out to make a small circle, about the size of your palm. You should be able to make 3-4 hot cakes simultaneously. Flip after 2-3 minutes, the bottom should be lightly browned. Cook for an additional 2 minutes and remove from the heat when browned. Make more till the batter is completed,
Serve hot, immediately from the pan dusted with confectioner's sugar, drizzled with honey and scattered with additional fruit.