Wednesday, 15 September 2010
There. I said it.
Let's move on, shall we?
For me, fluffy ricotta hotcakes with a beautiful compote and maple syrup is the ultimate brunch. So much so that if I order them in a cafe, I invariably decide whether or not I'll be returning based solely on the ricotta hotcakes. Surprisingly, a lot of places don't make them very well... there's nothing worse than dry, rubbery ricotta hotcakes. Yerghkk!
This is certainly not an everyday breakfast, but they are superb treat when you do have them. Better still, they are quick and easy to make, so you don't have to go out to a cafe for them. You can prepare these bad boys in the comfort of your own home and even (if you dare) in your pyjamas! And... all within 30 minutes :) Perfect for a slothful Saturday/Sunday at home.
Ricotta Hotcakes with Berry Compote and Maple Syrup
Ricotta Hotcakes recipe from Forever Summer, Nigella Lawson
First start with the compote. Place 2 cups of frozen mixed berries (I used Creative Gourmet) in a small saucepan. Sprinkle over 2 tablespoons over caster sugar and place on low heat. Stir occasionally, being careful not to break up the berries. Once the berries are defrosted and the sugar dissolved, remove from the heat and cover. Set aside.
Next, start on the hotcakes.
250g ricotta cheese*
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
2 teaspoons vegetable oil
* I purchase ricotta from the deli rather than the pre-packaged tubs. The stuff from the deli is much fresher, and a far better consistency for use in dishes like this.
1. Mix the ricotta, milk and egg yolks. Don't worry about any lumps, they will be a joy to come across in the finished product.
4. Heat oil in a pan and drop heaped tablespoons of batter into pan. Cook over low-medium heat for about 1 minute per side, until little bubbles start to form.
5. Serve along with the berry compote, a drizzle of maple syrup and a sprinkle of icing sugar. Enjoy!
So tell me, lovelies, what's your ultimate brunch dish?