Lemon ricotta hotcakes with strawberry compote
The Australian-cafe icon: ricotta folded through a light batter so the hotcakes come out pillow-soft, served with quick strawberry compote and a slick of honey-butter. Worth booking a table for; better made at home.
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The Method
6 steps-
1
Compote first. Combine strawberries, the 30g caster sugar, and lemon juice in a saucepan over medium-low heat. Cook 6-8 minutes, breaking the berries down with a spoon, until syrupy. Set aside.
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2
In a big bowl, whisk the ricotta, milk, egg yolks, and lemon zest until smooth.
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3
Sift the flour, baking powder, salt, and the 30g caster sugar over. Fold in gently — the batter will be thick.
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4
In a clean dry bowl, whisk the egg whites to soft peaks. Fold a third into the batter to loosen, then fold in the rest in two more goes. Don't beat — keep the air.
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5
Heat a non-stick pan over medium-low. Wipe with butter. Drop heaped tablespoons of batter — they spread to about 8cm. Cook 90 seconds until bubbles cover and the edges set; flip and cook another 60-90 seconds.
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6
Stack three hotcakes per plate. Top with strawberry compote, a knob of butter, a thread of honey.
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