Break­fast for lovers

Get the day off to a great start with hot­cakes with the wow fac­tor

South Burnett Times - - EASY EATING - with Matt Sin­clair More at Face­book – Matt Sin­clair and In­sta­gram @_mat­t_s­in­clair

WHAT bet­ter way to im­press your loved one than to whip up a beau­ti­ful brekkie to share? So sim­ple to put to­gether; the wow fac­tor is what you dress it with, so go nuts on the berries, maple, al­monds or what­ever it is that your spe­cial some­one de­sires.

Ri­cotta hot­cake

Serves 2-4 INGREDIENTS: 250g ri­cotta 4 egg yolks 1 tsp vanilla bean ex­tract 1 cup self-rais­ing flour 4 egg whites ½ cup caster sugar 50g un­salted but­ter GAR­NISH: 200g as­sorted berries 2 tbs roasted sliv­ered al­monds zest of 1 orange maple syrup dol­lop mas­car­pone ic­ing sugar

METHOD: Pre-heat oven to 170 de­grees. Place 30cm metal-han­dled fry­pan in oven to heat. Com­bine ri­cotta, egg yolks, vanilla and milk in a large bowl and whisk un­til smooth. Sift in flour and whisk to com­bine.

In a sep­a­rate bowl or stand mixer, whisk egg whites un­til foamy. Grad­u­ally add sugar, about 2tbs at a time, and whisk un­til thick and glossy. Egg whites should leave a trail.

Add 1/3 egg white mix­ture to ri­cotta bat­ter and fold gently to com­bine. Re­peat with re­main­ing mix­ture. Add but­ter to pre-heated fry­pan and al­low to melt in the oven.

Pour bat­ter into fry­pan and place back in oven. Cook un­til slightly risen and golden brown, about 25 min­utes.

Gar­nish with as­sorted berries, maple syrup, toasted al­monds, mas­car­pone and ic­ing sugar.

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