food, Recipes

Hotcakes with Lemon Curd

Sharyn Cairns



ingredients

For the lemon curd

150ml lemon juice

75g butter, diced

125g caster sugar

1 whole egg

3 egg yolks

For the hotcakes

1½ cups self-raising flour, sifted

⅓ cup caster sugar

4 eggs, separated

½ cup buttermilk

150g firm ricotta, crumbled

method

To make the lemon curd, place all the ingredients into a bain-marie and allow the butter to melt, stirring occasionally with a wooden spoon. Once melted, stir constantly for 10 minutes or until mixture slightly thickens. Set aside to cool.

To make the hotcakes, place the flour, caster sugar, egg yolks and buttermilk in a large mixing bowl and stir to make a smooth batter. In a separate bowl, whisk the egg whites until stiff peaks form. Fold into the batter with the ricotta.

Heat a lightly greased large non-stick frying pan over low heat. Cook two tablespoons of the batter in batches for two or three minutes each side or until puffed and golden.

Spread the lemon curd over each hotcake and layer to make a stack.

SERVES 3-4


Find other breakfast recipes in our May 2016 issue.