Ricotta and Orange Hotcakes

Spice-infused honey adds an extra depth of flavour to this perfect breakfast idea from the current issue.

250 grams firm ricotta

½ cup milk

2 tablespoons caster sugar

1 teaspoon vanilla extract

finely grated zest 1 orange

2 x #7 eggs, separated

⅔ cup plain flour

1 teaspoon baking powder

pinch salt

To cook

butter

2-3 oranges

100 grams extra ricotta to serve (optional)

sliced almonds, roasted (optional)

icing sugar

Makes 12 hotcakes

Stir the ricotta, milk, sugar, vanilla, orange zest and the egg yolks together in a bowl.

Combine the flour, baking powder and salt and stir into the ricotta mixture.

Whisk the egg whites to firm peaks then gently fold into the batter.

Heat a sauté pan with a little butter and cook large spoonfuls of the mixture for 2-3 minutes each side until golden, puffed and cooked in the centre.

To serve: Peel the oranges with a knife to remove all the white pith. Slice thinly.

Layer 2-3 hotcakes with slices of orange on each plate. Top with a slice of ricotta and more orange then drizzle generously with honey. Add a small pile of roasted almonds and a dusting of icing sugar.