RICOTTA HOTCAKES WITH TEA-SOAKED PRUNES. 03/05/13
The prunes are best soaked for at least four hours, so I sometimes put them in the tea the night before
INGREDIENTS METHOD

1 Earl Grey tea bag
1 heaped tbsp sugar
8 prunes, de-stoned

 

Hot cakes
250g/9oz ricotta cheese
100ml/3½fl oz milk
2 eggs, separated
100g/3½ oz plain flour
1 tsp baking powder
4 tbsp butter
Icing sugar or honey, to serve

 

Serves 4

Place the tea bag in a cup, fill it with boiling water and stir in the sugar. Put the prunes in a bowl and pour over the tea, bag and all. Leave to soak for at least four hours.
To make the hot cakes, combine the ricotta, milk and egg yolks in a bowl and mix well. Fold in the flour, baking powder and a pinch of salt and gently beat to make a smooth batter. Beat the egg whites until you have soft peaks, then fold them into the ricotta mixture.

 

In your largest frying pan, melt a heaped teaspoon of the butter and when it begins to foam, add tablespoons of the mixture into the pan, flattening them a little with the back of the spoon and leaving a little space between each one. When you can see bubbles breaking through the surface, turn over. Once the hot cakes are cooked and golden on both sides, transfer to a warm plate and cover with a tea towel to keep warm while you cook the rest. Dot with any remaining butter and serve with a drizzle of honey or a sprinkle of icing sugar and a couple of prunes for each person.

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RICOTTA HOTCAKES WITH TEA-SOAKED PRUNES. 03/05/13
The prunes are best soaked for at least four hours, so I sometimes put them in the tea the night before
INGREDIENTS

1 Earl Grey tea bag
1 heaped tbsp sugar
8 prunes, de-stoned

 

Hot cakes
250g/9oz ricotta cheese
100ml/3½fl oz milk
2 eggs, separated
100g/3½ oz plain flour
1 tsp baking powder
4 tbsp butter
Icing sugar or honey, to serve

 

Serves 4

METHOD

Place the tea bag in a cup, fill it with boiling water and stir in the sugar. Put the prunes in a bowl and pour over the tea, bag and all. Leave to soak for at least four hours.
To make the hot cakes, combine the ricotta, milk and egg yolks in a bowl and mix well. Fold in the flour, baking powder and a pinch of salt and gently beat to make a smooth batter. Beat the egg whites until you have soft peaks, then fold them into the ricotta mixture.

 

In your largest frying pan, melt a heaped teaspoon of the butter and when it begins to foam, add tablespoons of the mixture into the pan, flattening them a little with the back of the spoon and leaving a little space between each one. When you can see bubbles breaking through the surface, turn over. Once the hot cakes are cooked and golden on both sides, transfer to a warm plate and cover with a tea towel to keep warm while you cook the rest. Dot with any remaining butter and serve with a drizzle of honey or a sprinkle of icing sugar and a couple of prunes for each person.

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