Ricotta Griddle Cakes With Yogurt And Berries - Breville Antony Worrall Thompson HM5 Manual

ricotta griddle cakes with yogurt and berries

ingredients
5g (11½oz) ricotta cheese
15ml (6fl oz) semi-skimmed milk
1 tbsp runny honey
 free range eggs, separated
5g (8oz) plain flour
1 tsp baking powder
 tbsp caster sugar
 tbps vegetable oil or melted butter
honeyed yogurt and berries
00g (oz) greek yogurt
1 tsp ground cinnamon (optional)
 tbsp runny honey
5g (11½oz) mixed berries
(raspberries, cut strawberries,
blueberries)
makes 1
16
method
1. For the griddle cakes, place the ricotta
cheese, semi-skimmed milk, runny
honey and egg yolks into a bowl. Use
your hand mixer on setting 5 to whisk
the ingredients together.
. Sift the flour and the baking powder
into a large bowl. Add it to the ricotta
mixture a tablespoon at a time as you
whisk until you achieve a smooth batter.
. In another bowl whisk the egg whites
to soft peaks then add the caster sugar
and whisk until stiff and glossy. Add a
spoonful of the egg whites to the ricotta
mixture to slacken it, then fold in the
remainder of the whisked egg whites
using your hand mixer on setting 1.
. Oil or butter a non-stick frying pan
and spoon  tbsp of the ricotta batter
into the pan for each griddle cake.
Don't overcrowd the pan. Cook over a
medium-to-low heat for about  minutes
before flipping them over and repeating
until golden. Cook the griddle cakes in
batches and keep them warm.