Monday, 15 September 2008

Ricotta Hotcakes with Caramelised Pears and Greek Yoghurt

In a word, fluffy.

Fluffy as in the pillows you had your head on a few hours ago rather than fluffy, the contents of your bellybutton.

Whisked egg whites are incorporated into the ricotta pancake batter making the finished mix more like a soufflé. The result? Expanding air bubbles and hotcakes that puff up for a lovely light breakfast or brunch dish. Goodbye greasy fry-up. Hello hotcakes!


Leigh said...

dude these look sooo good. great work!

vincent said...


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Tanisha Singh said...

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