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Honey Ricotta Hotcakes with Passion Fruit

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

5 steps

  1. Step 1

    Melt the butter in a pan or microwave with a pinch of salt; leave to cool a little.

  2. Step 2

    Break the eggs into a bowl with the buttermilk and honey; whisk with a fork.

  3. 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.

  4. 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.

  5. Step 5

    Serve the hotcakes with a drizzle of honey and the passion fruit.