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Ricotta hotcakes with grilled fruit skewers and maple

Ben Farley, Barbecue School
 
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Ricotta hotcakes with grilled fruit skewers and maple

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Vegetarian
Course: Beverage
Favourite flavours: Cakes/baking

Ricotta hotcakes with grilled fruit skewers and maple
INGREDIENTS

hotcake mix
3 eggs, separated, whites whisked to firm peaks
30g caster sugar
250g ricotta
150ml milk
¾ cup (185g) plain flour
1 teaspoon baking powder
pinch salt
canadian maple syrup

grilled fruit skewers
strawberries, pineapple, banana and kiwifruit, peeled and diced into 2cm pieces
METHOD

Place egg yolks and sugar into a large bowl and whisk to combine. Stir in ricotta and milk and mix well.

Sift flour and baking powder together and beat into ricotta and egg mixture. Gently fold in egg whites and set aside to rest for 30 minutes

Place fruit onto soaked bamboo skewers and cook on a preheated barbecue grill for 5 minutes.

Spoon hotcake mixture onto hot plate in circles and cook until bubbles form on the top. Flip over and cook for a further minute or until golden.

To serve place 2 hotcakes onto a plate and top with 2 fruit skewers and a drizzle of maple syrup.
 
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User comments
Made these for breakfast on Sunday, for visitors. Really yummy. I ruined the first couple of hot cakes . Because they are so light and fluffy they needed extra cooking time to set before turning compared with pikelets which I'm used to cooking.

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