Blackberry and ricotta hot cakes with honey

January 8, 2012

Blackberry and ricotta hot cakes with honey

Page 246, Henry

Another bout of cold/flu hit this week and left me with no interest in cooking until this morning when a plate of pancakes sounded delicious after a few days of soup and saltines. The fabulous combination of orange zest, ricotta, and blackberries made these light and tasty. They were extra delicious with the addition of some homemade vanilla extract, a yule gift from my dearest Many Hands House.  Pancakes, a dose of Downton Abbey on Netflix, and some knitting will hopefullykick this cold to the curb and we will be back to Plenty soon!

Blackberry and ricotta hot cakes with honey

Serves 4

For the Hot Cakes

1 cup ricotta cheese

3 eggs, seperated

2 Tbsp butter, melted, plus more for frying

3 Tbsp granulated sugar

1/2 tsp vanilla extract

finely grated zest of one orange

6 Tbsp all-purpose flour, sifted

1 cup blackberries

To Serve

confectioners’ sugar, to dust

honey, to drizzle

1. Mash the ricotta in a bowl with the egg yolks, 1 of the egg whites, the melted butter, sugar, vanilla, and zest. Fold in the flour. Beat the remaining 2 egg whites until stiff, then carefully fold them into the mixture, followed by the blackberries.

2. Melt a little pat of butter in a non-stick frying pan over medium heat and spoon in enough batter to make a round the size of your palm, You can do 2 or 3 hotcakes at a time. Cook a few minutes on either side ( and flip VERY gently, these are incredibly quick to fall apart due to their moisture). Sift conectioners’ sugar over the top and drizzle with a little honey to serve.

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