- 1½ cups (225g) self-raising (self-rising) flour
- ½ cup caster (superfine) sugar
- 4 eggs, separated
- 1½ cups (375ml) buttermilk
- 1 teaspoon vanilla extract
- 200g ricotta
- ¼ cup (55g) caster (superfine) sugar, extra
- 1 teaspoon ground cinnamon
- orange Maple butter
- 6 oz. butter (softened)
- juice of one orange
- 1 Tablespoon Grand Marnier
- 1/2 cup confectioner’s sugar
- orange zest from one orange
- 3 tablespoons maple syrup
To make the orange maple butter, soften butter, add remaining ingredients and mix well. Form a ball and refrigerate.
**We had a problem with this forming a ball. The liquid wants to separate. My solution: Refrigerate, then before serving, melt for 30 seconds in the microwave and drizzle over hotcakes when serving.
Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the egg white until stiff peaks form and fold through the flour mixture with the ricotta.
Heat a lightly greased large non-stick frying pan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3–4 minutes each side or until puffed and golden. Combine the extra sugar and cinnamon and sprinkle over the pancakes. Top with the orange maple butter, drizzle over the maple syrup and serve with lemon wedges. Serves 4.
* For blueberry ricotta hotcakes, add 1 cup (150g) fresh or frozen blueberries to the flour mixture with the ricotta.
20 minutes to make