Honey Ricotta Hotcakes with Passion Fruit
By OcadoLife
Published on 18 July 2024
“Similar to drop scones, these Honey Ricotta Hotcakes with Passion Fruit are an Aussie brunch staple,” says Lisa Faulkner. “They make a great dessert or snack for little ones too. The hotcakes are also delicious with crushed summer berries or even cherries from a jar. You can also add a dollop of creamy yoghurt, if you like, or swap the honey for maple syrup – anything goes!”
Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 60g unsalted butter
- 3 medium eggs
- 250ml buttermilk
- 1 tbsp honey, plus extra to serve
- 150g ricotta, drained
- 250g self-raising flour
- 2 tsp vegetable oil, for the pan
- 6 passion fruit, pulp scraped out
Method
Step 1
Melt the butter in a pan or microwave with a pinch of salt; leave to cool a little.Step 2
Break the eggs into a bowl with the buttermilk and honey; whisk with a fork.Step 3
Whisk in the ricotta, until smooth. Using a spatula, fold in the flour, followed by the melted butter, to make a thick, lump-free batter.Step 4
Heat a large frying pan over medium heat. Use kitchen towel to wipe the pan with a little oil. Working in batches, spoon 2 heaped tbsp batter per hotcake into the pan and cook for 2 mins, until golden at the edges with little bubbles on the surface. Flip and cook for 2 mins more. Remove to a plate and keep warm under loosely tented foil. Repeat until all the batter is used up (makes around 18 hotcakes), brushing the pan with a little more oil between batches.Step 5
Serve the hotcakes with a drizzle of honey and the passion fruit.