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Ricotta hotcakes with blueberry-plum syrup
Ricotta hotcakes with blueberry-plum syrup
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Impress loved ones with Curtis Stone's irresistible hotcakes topped with blueberry-plum syrup and powdered sugar.
Ingredients:
  • 5 plums (580g total), halved, pitted, cut into 1cm-thick slices
  • 107.50 gm caster sugar
  • 0.30 gm ground cinnamon
  • 1 vanilla bean, split lengthways
  • 125g fresh blueberries (1 cup)
  • 10.60 gm fresh lemon juice
  • 240.00 gm fresh ricotta cheese
  • 195.00 gm buttermilk
  • 4 large Brand free range eggs, separated
  • 250.00 ml Brand plain flour
  • 6.00 gm baking powder
  • 0.60 gm salt
  • 53.75 gm caster sugar
  • 100g Brand unsalted butter
  • Sifted icing sugar, for dusting
Instructions:
  • Begin by heating a large heavy frying pan over medium heat. Add plums, sugar, and cinnamon. Scrape in the seeds from a vanilla bean and add the bean itself. Cook, stirring the fruit occasionally, for 2 minutes until the sugar melts and plums release their juice. Gently fold in the blueberries and cook for 2 minutes until heated through and starting to release their juice. Stir in lemon juice, being cautious not to overcook the berries to maintain their shape. Remove from heat and keep the mixture warm.
  • In a large bowl, whisk together the ricotta, buttermilk, and egg yolks until smooth. Add the flour, baking powder, and salt to the mixture, then whisk until just combined.
  • In a separate large bowl, with an electric mixer on medium speed, whip egg whites and sugar until stiff peaks form. Then, delicately fold the whipped egg whites into the batter using a large silicone spatula.
  • Heat a large non-stick frying pan over medium-low heat. Melt a teaspoon of butter in the pan. Pour batter into the pan and cook 3 hotcakes at a time for about 3 minutes on each side, until they are puffed up and golden brown, and cooked through. Serve the hotcakes on plates.
  • As soon as the hotcakes are ready, generously spread butter on top and then top with the warm fruit and syrup. Finish with a sprinkling of icing sugar before serving.
  • Make and serve additional hotcakes by wiping the pan with paper towels before cooking each batch.

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