250 grams firm ricotta
½ cup milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
finely grated zest 1 orange
2 eggs, separated
⅔ cup plain flour
1 teaspoon baking powder
100 grams extra ricotta to serve (optional)
sliced almonds, roasted (optional)
1 cup runny honey
2 tablespoons orange liqueur or water
½ teaspoon whole black peppercorns
½ teaspoon whole pink peppercorns
2 long strips each orange and lemon zest
2 star anise
4 cardamom pods, lightly crushed
1 cinnamon stick
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.