- 500 grams Ricotta
- 250 millilitres Milk
- 200 grams Flour
- 4 Eggs
- 50 grams Sugar
- 20 grams Baking Powder
- 10 millilitres Oil
- 20 grams Butter
- 100 grams Sugar
- 100 millilitres Water
- 200 grams Berries
- 200 grams Mixed Nuts
- 250 grams Cream
- 10 grams Chai Tea Powder
- 1 gram Garnish and Season
Pre heat oven to 200 degrees celcius.
In a saucepan add 100g water and 100g sugar bring to boil to dissolve sugar and remove from heat. Chill in fridge
Combine ricotta and milk together and whisk to remove the majority of large lumps.
Add eggs, flour, sugar and baking powder into milk and ricotta and whisk to bring batter together.
Toasted a mixture of slivered almonds, pinenuts, sunflower seeds and pepitas until golden..
In a mixer add cream and chai powder, whip until stiff peaks but be careful to not over whip.
Over a medium heat add to a 8inch frypan a teaspoon of butter and oil. Add 200g of hotcake batter to pan. Allow to seal slightly.
Place fry pan in the oven to bake for 12mins or until hotcake is fully cooked.
Once Cooked turn out hotcake into serving bowl and drizzle with sugar syrup
Sprinkle nuts and berries on top and finish with whipped cream.