VEGGIE RECIPE

Ricotta Hotcakes with Maple Butter

INGREDIENTS

For the hotcakes:
1 1/3 cups ricotta
3/4 cup milk
4 eggs, separated
1 cup plain (all-purpose) flour
1 teaspoon baking powder
pinch of salt
50g butter
4 bananas
icing sugar, for dusting

For the maple butter (make prior to heading out on your adventure!):
250 g (9 oz) unsalted butter, softened
100 g (3 1/2 oz) maple syrup

Equipment:
Gas cooker
Campfire compact frypan 24cm

- Feeds 4 -

HOW TO MAKE IT

1. To make the maple butter, place the butter and maple syrup in the bowl of a food processor and blend until smooth. Tear off a sheet of plastic wrap and spoon the maple butter on top. Shape the butter into a log, then roll up the plastic wrap and seal the ends. Chill in the fridge for 2 hours.

2. Place the ricotta, milk and egg yolks in a bowl and mix to combine.

3. Sift the flour, baking powder and salt into a separate bowl, then add to the ricotta mixture and mix until just combined.

4. Place the egg whites in a clean, dry bowl and beat until stiff peaks form. Using a large metal spoon, fold the egg white through the batter in two batches.

5. Melt a little of the butter in a large non-stick frying pan over medium–low heat. Drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than three hotcakes per batch) and cook for 2 minutes or until the base of each hotcake is golden. Flip the hotcakes over and cook the other side until golden and cooked through. Transfer to a plate and repeat with the remaining butter and batter.

6. Slice the bananas lengthways and place on a plate, then stack three hotcakes on top with a slice of the maple butter. Dust with icing sugar and serve.

7. Store any leftover maple butter in the freezer – it’s great on toast.

    

In partnership with Campfire Australia.