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
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.
Find other breakfast recipes in our May 2016 issue.