Hotcakes with Strawberries and Maple Syrup
- 4 large (size 7) free-range eggs
- 200g ricotta
- pinch of salt
- finely grated zest of 1 lemon
- 2 Tbsp unsalted butter, melted
- 5 level Tbsp standard flour
- 2 Tbsp caster sugar
- 250g strawberries, hulled and sliced
- 1 Tbsp icing sugar
- sliced banana, maple syrup, cream or yoghurt, to serve
1 Separate eggs, putting whites in a grease-free bowl. Put egg yolks in a large bowl and beat with a wooden spoon until smooth and liquid. Beat in ricotta, salt and lemon zest. Pour in melted butter, then work in flour.
2 Whisk egg whites until stiff peaks form, then beat in caster sugar and continue beating for 2-3 minutes until glossy. Using a large spoon, mix 1 large spoonful of whipped egg whites into the ricotta mixture, then carefully fold in the rest.
3 Heat a lightly buttered non-stick frying pan over gentle heat, or preheat a lightly greased barbecue hot plate. Working in batches, drop spoonfuls of batter onto hot pan or hot plate, making hotcakes about 6cm in diameter. Cook for 1-2 minutes, until golden, then flip and cook the other side. Transfer to a cooling rack as they are done, and cover with a clean tea towel.
4 Mix strawberries with icing sugar. Serve the hotcakes with strawberries, banana, maple syrup and cream or yoghurt.