Blueberry Hotcakes with Warm Spiced Honey
Fluffy, light and very moreish hotcakes. The spice-infused honey adds a final flourish and I wouldn’t say no to a dollop of mascarpone.
250 grams firm ricotta
½ cup milk
3 tablespoons caster sugar
1 teaspoon vanilla extract finely grated zest 1 orange
2 large eggs, separated
⅔ cup plain flour
1 teaspoon baking powder pinch sea salt
2 cups blueberries
Spice-infused Honey (see recipe below), to serve
Stir the ricotta, milk, sugar, vanilla, orange zest and the egg yolks together in a large bowl. Combine the flour, baking powder and salt together then stir into the ricotta mixture.
Whisk the egg whites to firm peaks then gently fold in to make a thick batter.
Heat a frying pan with a little butter and add large spoonfuls of the batter. Top with a few blueberries and cook until you see little bubbles on top and the edges are starting to firm up, about 3 minutes. Carefully turn over and cook for another 1-2 minutes until golden, puffed and cooked in the centre. Serve with a drizzle of warm spiced honey. SERVES 2-3
Spice-infused Honey (v)
1 cup runny honey
½ teaspoon whole black peppercorns
4 long strips orange zest
1 star anise
1 cinnamon stick
½-1 teaspoon orange blossom water, optional
Place all the ingredients, except the orange blossom water, in a small saucepan and heat gently to just below boiling point. Remove from the heat, stir in the orange blossom water and pour into a sterilised glass jar. Cool then seal. Leave the spices
