wholesome ricotta hotcakes w' summer berry sauce

Over the weekend we were lucky enough to escape the incessant heat and spend the day in the cool shade of our local animal sanctuary.

What a wonderful day.

Surrounded by spectacular Australian wildlife Grace was in paradise.

We spent the day strolling through the Australian bush discovering the most wonderful creatures.

Grace was mesmerised by the koalas napping peacefully in their gum trees and giggled uncontrollably as she fed the kangaroos.

We also stopped to watch a couple of platypus swim through their cosy wet homes and we were fascinated by the birds of prey show.

Such beautiful animals.

Miss G. even managed to get a close up of a feathery mummy emu.

Before we left for our action packed day I stirred together these easy peasy wholesome ricotta hotcakes and simply summer berry sauce.

I am a huge believer a big day out requires a big, hearty, wholesome breakfast and that’s exactly what these little golden ricotta studded hotcakes are.

They are the kind of breakfast that fills your tummy and keeps you going for most of the day and that they did.

For the few hours we were there we only stopped once for a light snack of fresh fruit and plenty of water.

To create these lovely little wholesome ricotta hotcakes and summer berry sauce simply…

Begin by placing the wholemeal flour and baking powder into a large bowl, mix to combine and create a well in the centre.

Place the milk, eggs, vanilla, brown sugar (or agave syrup) into a jug and whisk to combine.

Pour the wet ingredients into the well of the dry and whisk to create a smooth batter.

Gently fold through the ricotta.

Heat a non stick frypan to medium heat. Add a knob of butter. When butter is sizzling use a 1/4 measuring cup to ladle the batter into the pan. Cook for 2-3 minutes on each side, turning when bubbles appear on the surface.

Remove from pan and place onto a plate lined with kitchen paper to absorb any excess grease. Cover to keep warm. Repeat with remaining batter.

To make the sauce, place the berries, lemon juice and a pinch of sugar into a saucepan. Place over medium heat and cook until the sugar is dissolved and the berries are warm.

To serve, spoon a generous amount of summer berry sauce over the wholesome ricotta hotcakes. Enjoy x

wholesome ricotta hotcakes w’ summer berry sauce

INGREDIENTS

2 cups fresh or frozen berries (I used a mix of cherries, raspberries and strawberries)

pinch of sugar

2 tbs lemon juice

2 cups wholemeal plain flour

2 tsp baking powder

1 cup milk

2 tbs brown sugar (or agave syrup)

1 tsp vanilla essence

2 eggs

2/3 cup fresh ricotta

butter, to grease

METHOD

To make the sauce: place the berries, pinch of sugar and lemon juice into a small saucepan. Place over medium heat and cook until the sugar dissolves and the berries are heated through. Set aside.

To make the hotcakes: place the flour and baking powder into a large bowl, mix to combine and create a well in the centre. Place the milk, sugar, vanilla and eggs into a jug and whisk to combine. Pour the wet ingredients into the well of the dry and whisk to create a smooth batter. Fold through the ricotta. Heat a nonstick fry pan to medium heat. Add a knob of butter. When sizzling, use a 1/4 measuring cup to ladle the batter into the frypan. Cook for 2-3 minutes or until bubbles appear on the surface. Flip the hotcakes and cook for another minute or so. Remove from pan and place onto a plate lined with kitchen paper. Cover to keep warm. Repeat with remaining batter. Stack hotcakes on a plate and spoon over warm berry sauce. Enjoy x

You might also like…

coconut peach pancakes