250 grams firm ricotta
½ cup milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
finely grated zest 1 orange
2 x #7 eggs, separated
⅔ cup plain flour
1 teaspoon baking powder
100 grams extra ricotta to serve (optional)
sliced almonds, roasted (optional)
Makes 12 hotcakes
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.