HOTCAKES WITH MIXED BERRY COMPOTE AND RICOTTA CREAM

PREP TIME: 15 MINS

COOK TIME: 20 MINS

SERVES 4 (3 HOTCAKES PER SERVE; AS AN OCCASIONAL BREAKFAST)

Hotcakes

80g (1/2 cup) wholemeal

self-raising flour

75g (1/2 cup) self-raising flour 2 Tbsp psyllium husk

1 tsp baking powder

1 small ripe banana, mashed 2 x 60g eggs, lightly whisked 1 tsp vanilla extract

375ml (11/2 cups) buttermilk 2 Tbsp smooth light ricotta

Mixed berry compote 2 cups frozen mixed berries Juice of 1 orange

60ml (1/4 cup) water

1 stick cinnamon, broken

Ricotta cream

150g light smooth ricotta

Zest of 1/2 a small orange 1 Tbsp caster sugar or

granulated sugar substitute

1 To make mixed berry compote, put frozen berries, orange juice, water and cinnamon in a small saucepan. Cook, stirring, over medium heat until berries defrost. Simmer for 5-10 minutes or until berries break down and mixture thickens.

Transfer to a bowl and set aside to cool.

This will keep in the fridge for up to 2 days.

2 To make hotcakes, combine flours, psyllium husk and baking powder in a large bowl. Add banana, eggs, vanilla extract, buttermilk and ricotta. Whisk to just combine.

3 Spray a large non-stick frying pan with cooking spray and heat over medium heat. Add in ¼ cupfuls of mixture (2-3 at a time) to pan. Cook for 2 minutes or until bubbles appear on surface. Carefully turn hotcakes over and cook for a further 1 minute or until cooked through. Transfer to a large plate and repeat process with remaining batter, spraying pan in between batches, making 12 hotcakes in total.

4 Meanwhile, to make ricotta cream, combine all ingredients in a small bowl.

5 To serve, top hotcakes with ricotta cream and mixed berry compote.

COOK’S TIP

To make your own buttermilk, mix 3 tsp fresh lemon juice per 250ml (1 cup) full cream milk.