Ricotta and Orange Hotcakes with Spice-Infused Honey

Stir the ricotta, milk, sugar, vanilla, orange zest and the egg yolks together in a bowl.

Combine the flour, baking powder and salt and stir into the ricotta mixture.

Whisk the egg whites to firm peaks then gently fold into the batter.

Heat a sauté pan with a little butter and cook large spoonfuls of the mixture for 2–3 minutes each side until golden, puffed and cooked in the centre.

To serve: Peel the oranges with a knife to remove all the white pith. Slice thinly.

Layer 2–3 hotcakes with slices of orange on each plate. Top with a slice of ricotta and more orange then drizzle generously with honey. Add a small pile of roasted almonds and a dusting of icing sugar. Makes 12 hotcakes

Spice-Infused Honey: Place all the ingredients in a small saucepan and heat gently to just below boiling point. Remove from the heat and pour into a sterilized glass jar. Cool then seal.

To serve: You can leave the spices in the honey and tell diners not to eat them or be a bit more practical and strain them out.