Saturday, 12 November 2011

Something Sweet For Sunday Morning

 .:   r   i   c   o   t   t   a    h   o   t   c   a   k   e   s   :.

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 
 maple syrup and lemon wedges, to serve

.:   m   a   p   l   e    b   u   t   t   e   r   :.

80g butter, softened
1-2 tablespoon maple syrup

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.: To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use.

.: Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the eggwhite 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 maple butter, drizzle over the maple syrup and serve with lemon wedges. 

Serves 4.

Recipe courtesy of Donna Hay-- image from Donna Hay, modified by Amour-Love

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