Ricotta hot cakes with honeyed fruits
Method
- Mix together the yoghurt, sour cream, juice of ½ lemon, 2 tbsp honey and the passionfruit. Set aside.
- Place the egg yolks in a bowl, together with the milk, flour, salt, baking powder, ricotta and cottage cheese. Whisk well until smooth.
- In another bowl, beat the egg whites until soft peaks form. Then gently fold into the cheese mixture with a wooden spoon.
- Heat the butter in a large non-stick pan and cook hot cakes, being careful not to overcrowd the pan, adding a little oil if needed. Drain well on kitchen paper towels.
- At the same time, heat 3 tbsp honey with 3 tbsp lemon juice in a non-stick pan. Add the fruit and toss well.
- To serve, place hot cakes on individual plates, top with the honeyed fruit and flick yoghurt sauce over.
Ingredients
- 3 tbsp plain yoghurt
- 3 tbsp sour cream
- 2 lemons
- 5 tbsp honey
- 3 tbsp passionfruit pulp
- 4 eggs, separated
- 3/4 cup milk
- 1 cup plain flour
- a pinch of salt
- 1½ tspn baking powder
- 1 cup ricotta cheese
- 1/3 cup cottage cheese
- a knob of butter
- vegetable oil
- 3 cups
- freshly diced fruit
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