Hotcakes with Lemon Curd | House and Leisure
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.