Name: Ricotta hotcakes with honey butter-roasted greengages and plums
Total time: 1500 s
Yield: 4
Ingredients: 150 gram ricotta; 80 millilitre whole milk; 2 large egg; 115 gram self-raising flour; 2 tablespoon golden caster sugar; 1 knob butter; to taste icing sugar; to taste crème fraîche; 4 plum; 5 greengage plum; 1 teaspoon ground cinnamon; 3 tablespoon honey; 40 gram butter

Step 1

Preheat the oven to 180°C/160°C fan. Line a baking tray with parchment paper. Toss the plums (4) and greengages (5) with the cinnamon (3 g) , honey (65 g) , butter (40 g) and a small pinch of salt in a roasting tin. Arrange the fruit cut side down and roast for 15 minutes.

Step 2

Mix the ricotta (150 g) and milk (80 mL) into the bowl with the egg yolks (2) , then stir in the flour (115 g) and sugar (30 g) . Whisk the egg whites with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened. Fold in the rest, being careful not to knock out the air.

Step 3

Heat a little butter (1 knob) in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 minutes on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the plums and greengages and their syrup, dusted with some icing sugar (to taste) , and with some crème fraîche (to taste) on the side, if you like.

Ricotta hotcakes with honey butter-roasted greengages and plums

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