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15
Sweet corn and herb hotcakes
Makes 8
1 cup/150g self raising flour
1
⁄
2
teaspoon baking powder
Pinch salt
1 x 310g can creamed corn kernels
1
⁄
2
cup finely chopped fresh herbs (parsley, dill,
chives)
2 teaspoons caster sugar
3
⁄
4
cup/200ml milk
4 x 60g eggs, separated
1. Sift flour, baking powder and salt into a
large bowl.
2. Combine corn, herbs, sugar, milk and egg yolks,
mix well. Stir in sifted flour with a whisk until
well combined.
3. In a separate bowl, beat egg whites until stiff
peaks form. Fold beaten egg whites gently into the
corn mixture using a metal spoon until just
combined. Do not over mix.
4. Preheat Breville Crêpe Creations on Setting 1-2.
Spoon 2-3 tablespoons of mixture onto heated
cooking plate and spread to form a 10-12cm round.
8. Allow the hotcake to cook until the top surface
is no longer runny, about 1-2 minutes, and
the hotcake can be moved slightly on the
cooking plate.
9. Insert a large plastic food slide under the hotcake
and turn the hotcake over to cook the other side.
Cook until just golden. Do not overcook.
5. Remove hotcake from cooking plate using a large
plastic food slide, place onto a storage plate and
keep warm. Repeat with remaining batter.
Serve hot with butter or with scrambled eggs and
bacon for breakfast.
Ricotta hotcakes with banana
Makes 8
1 cup/150g self raising flour
1
⁄
2
teaspoon baking powder
Pinch salt
250g ricotta cheese
1 tablespoon caster sugar
3
⁄
4
cup/200ml milk
1 teaspoon vanilla essence
4 x 60g eggs, separated
4 firm bananas, peeled and sliced
1 jar toffee or butterscotch sauce, optional
vanilla icecream, optional
1. Sift flour, baking powder and salt into a large bowl.
2. Combine ricotta cheese, sugar, milk, essence and
egg yolks, mix well. Stir in sifted flour with a
whisk until well combined.
3. In a separate bowl, beat egg whites until stiff
peaks form. Fold beaten egg whites gently into the
ricotta mixture using a metal spoon until just
combined. Do not over mix.
4. Preheat Breville Crêpe Creations on Setting 1-2.
Spoon 2-3 tablespoons of mixture onto heated
cooking plate and spread to form a 10-12cm round.
5. Allow the hotcake to cook until the bottom surface
is golden, about 1-2 minutes, and the hotcake can
be moved slightly on the cooking plate.
6. Insert a large plastic food slide under the hotcake
and carefully turn the hotcake over to cook the
other side. Cook until just golden. Do not overcook.
7. Remove hotcake from cooking plate using a large
plastic food slide, place onto a storage plate and
keep warm. Repeat with remaining batter.
Serve ricotta hotcakes warm and top with sliced
banana for breakfast or alternatively as a dessert with
a scoop of icecream and drizzled with toffee sauce.
Ricotta hotcake variation:
In step 2: Stir 1 punnet of fresh blueberries in with
other ricotta hotcake ingredients.