Ricotta hotcakes with maple pears
| Serves: | 6 |
Ingredients
- 4 large eggs, separated
- 4 Ripe pears, peeled, quartered and pips removed
- maple syrup, for drizzling
- 1/3 cup maple syrup
- 40 g Butter
- 1/2 cup ricotta cheese, to serve
- 80 ml 1,5 L milk
- 140 g flour, plus extra for dusting
- 1 tsp baking powder
- salt
- 50g Butter
- 50 g shelled pistachios
- 500 g Streaky wood smoked bacon, roughly diced
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Cooking Instructions
- Preheat the oven to 180 °C.
- For the pears, slice each pear into 8 pieces and remove the core (you can also remove the skin if desired).
- Place the pears in a roasting tray lined with greaseproof paper.
- Toss with the maple syrup and dot 1 tablespoon of butter over the pears.
- Bake for 30 minutes or until tender and caramelised.
- For the hotcakes, mix the ricotta, milk and egg yolks in a large bowl.
- Sift in the flour, baking powder and salt. Mix until just combined.
- Beat the egg whites in a clean, dry bowl until stiff peaks form.
- Fold half the egg whites through the batter and then fold in the other half.
- Lightly grease a large non-stick frying pan with a little butter and drop 2 tablespoons of batter per hotcake into the pan.
- Cook over a medium-low heat for 2 minutes or until the hotcakes are golden on one side, then turn to cook the other side.
- To serve, place 2 or 3 hotcakes on a warm plate, top with a spoonful of maple pears, place 2 crispy bacon rashers on the side and sprinkle with chopped pistachios.
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