Apple & Ricotta Hotcakes with Honey Butter

Apple and Ricotta Hotcakes with Honey Butter

Little hands love to help in making Mother’s Day breakfast, so let them get involved. The honey butter can be made well in advance and is super simple for most ages, as is measuring out and mixing the ingredients for the hotcakes. Any leftover honey butter is excellent spread on crumpets or toast.

Visit your nearest David Jones Food location to pick up your ingredients.

Prep time 15 mins 
Cook time 30 mins
Serves 6

INGREDIENTS

300g (2 cups) self-raising flour
55g (¼ cup) brown sugar
1 tsp baking powder
250ml (1 cup) milk
60g melted butter, cooled, plus 60g extra, for cooking
2 eggs
Juice of ½ orange
1 tsp vanilla bean extract
150g ricotta, crumbled into pieces
1 Pink Lady apple, thinly sliced into rounds, plus 2 extra apples, thinly sliced, to serve
125g (1 punnet) David Jones Raspberries
David Jones Macadamia Honey, to serve

Honey Butter
250g unsalted butter, at room temperature
100g David Jones Macadamia Honey
50g icing sugar, sieved
Finely grated rind of ½ orange
1 tsp David Jones Ground Cinnamon
1 tsp vanilla bean paste

Apple and Ricotta Hotcakes with Honey Butter

METHOD

1. To make the honey butter, beat ingredients in an electric mixer for 4-5 minutes until light and fluffy. Refrigerate in an airtight container for up to 1 month. Bring to room temperature before serving.

2. Whisk flour, sugar, baking powder and a pinch of salt in a bowl to combine and make a well in the centre. Whisk milk, melted butter, eggs, orange juice and vanilla in a jug or separate bowl to combine. Add to the flour mixture and whisk until smooth and just combined, then stir in ricotta, leaving small chunks of ricotta throughout the mixture. Cover with plastic wrap and stand for 30 minutes to rest.

3. Preheat oven to 100°C. Brush a non-stick frying pan with a little of the extra melted butter and place over low-medium heat. Add ¼-cupfuls (60ml) of hotcake mixture to the pan, allowing a little room between each for the mixture to spread. Cook for 1-2 minutes until golden brown and small bubbles appear around the edges.

4. Place an apple slice on the centre of each hotcake. Carefully flip the hotcakes and cook for another 1-2 minutes until golden brown and cooked through. Place in a single layer on a wire rack on a baking tray and place in the oven to keep warm. Use a paper towel to wipe the pan clean and repeat until you’ve used all the hotcake batter.

5. Serve the hotcakes topped with honey butter, extra sliced apple and raspberries, and drizzled with extra honey.

Also try this Banana and Caramel Tiramisu Cake