8
ricotta griddle cakes with yogurt and berries
ingredients
5g (11½oz) ricotta cheese
15ml (6fl oz) semi-skimmed milk
1 tbsp runny honey
4 free range eggs, separated
5g (8oz) plain flour
1 tsp baking powder
tbsp caster sugar
tbps vegetable oil or melted butter
honeyed yogurt and berries
00g (oz) greek yogurt
1 tsp ground cinnamon (optional)
tbsp runny honey
5g (11½oz) mixed berries
(raspberries, cut strawberries,
blueberries)
makes 1
1. For the griddle cakes, place the ricotta
cheese, semi-skimmed milk, runny
honey and egg yolks into the blending
jug. Then press the Pulse button until the
ingredients are combined.
. Sift the flour and the baking powder, into
a large bowl then add it to the ricotta
mixture. Press the Batter button and
wait until the program has finished.
Transfer the mixture to a large bowl.
. Using the whisk, beat the egg whites
to soft peaks then add the caster sugar
and whisk until stiff and glossy. Add a
spoonful of the egg whites to the ricotta
mixture to slacken it, then fold in the
remainder of the whisked egg whites.
4. Oil or butter a non-stick frying pan
and spoon tbsp of the ricotta batter
into the pan for each griddle cake.
Don’t overcrowd the pan. Cook over a
medium-to-low heat for about minutes
before flipping them over and repeating
until golden. Cook the griddle cakes in
batches and keep them warm.
method
