Ingredients
The original recipe is from Bill Granger's Sydney Food cookbook. It is one of my families favourite breakfasts, so I had to convert it.
- 4 eggs separated
- 350 grams Fresh ricotta
- 140 grams Milk
- 150 grams all purpose flour
- 1 teaspoon baking powder
- 50 grams butter for cooking
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Beat room temperature egg whites for 1 1/2 min at 37°C on Speed 4. Pour into another bowl and set aside.
Add ricotta, milk and egg yolks, baking powder and flour into TM bowl and mix for 10 seconds on speed 3. Scape down sides and mix for 5 seconds on speed 3. Insert butterfly and fold in eggwhites in two batches. Add first half and mix on speed 1, for 5 seconds then second batch and mix on speed 1 until mixed through.
Grease pan with a little butter and drop 2 tablespoons of batter per hotcake into low to medium hot pan and cook until underside is golden then flip. Approx 2 min. Cook 3 hotcakes at a time.
Serve with fresh ricotta and maple syrup, and/or fresh fruit.
Honeycomb butter. Bill serves this with honeycomb butter.
250g unsalted butter softened
100g Crushed Sugar honeycomb
2 tablspoons honey
Place all ingredients into thermomix and blend for 10 seconds on speed 4
"Counter-clockwise operation" until smooth. then shape into log on baking paper and refrigerate for 2 hours. Freeze the remainder for next time, and slice as required!
Tip
This recipe is a favourite breakfast or dessert in our family. Serve with honey, maple syrup or a seasonal fruit compote.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I added a punnet of blueberries to the mix and topped the hotcakes with strawberries, blueberries and yogurt. Very nice.
Really yummy! I didn't have ricotta, so made this using the homemade ricotta recipe from cookidoo. It only gave me 220g but the hot cakes still worked out well. Will definitely make again
You can use the butterfly to beat the eggwhites to ensure your eggwhites are lighter and more aerated. Just make sure there is no grease on your butterfly and around your blades. Otherwise you will not get a light, fluffy eggwhite. Perhaps just do a clean with white vinegar and water for 5 min at 100 degrees, speed 1, before you start, to remove any oils out of the blades, seal and butterfly. (this is on your delivery paperwork).
just wanted to clarify whether or not you needed to use the butterfly to beat the egg whites?
yum yum yum... my kids loved it and so did i... definitely a recipe to keep and continue making!
We made them over the weekend and served them with some hot poached cinnamon pears and ricotta for brekky. They were delicous! I think some warm baked or poached quinces would also be lovely as they are just starting to come into season.
These were beautiful. They were my choice of Breakfast on Mothers day, and my DH who really hasn't used Thermie yet gave it ago. Well he had trouble with this receipe and wondered when to put the flour in. Can you adjust the receipe. I told him to put it in step 2, but he just added it in at the end when he realised he still hadn't put any in.
We didn't make the honeycomb butter, but all the kids (1,3,5) and I loved them with either, Jam. Maple Syrup or Ricotta and Maple syrup on top.
Will def make again.
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