We've kept things simple and served these fluffy hotcakes with crunchy raw apple, but they'd also be beautiful served with a citrus salad, or with simply poached winter fruits such as quince or pear. They'd also be excellent served at breakfast or brunch with a dollop of yoghurt in place of the ice-cream.
- 300 gm firm ricotta
- 200 ml milk
- 70 gm caster sugar
- 50 ml buttermilk
- 50 gm melted butter
- 1 egg
- Finely grated rind of 1 orange
- 160 gm (½ cup) plain flour
- 2 tsp baking powder
- 1 tbsp vegetable oil
- 2 Granny Smith apples, cut into julienne
- To serve: vanilla ice-cream and honey
- 1Preheat oven to 160C. Stir ricotta, milk, sugar, buttermilk, butter, egg, rind and a pinch of salt in a bowl to combine, then stir in flour and baking powder.
- 2Heat 1 tsp of the oil in a non-stick frying pan over medium heat, add a quarter of the batter and cook until golden on the base and bubbles appear on the surface (1-2 minutes), turn and cook the other side, then place on a tray lined with baking paper in the oven to keep warm while you repeat with remaining oil and batter, wiping out pan with paper towels between batches. Serve topped with apple and ice-cream, drizzled with honey.