1. Cream egg yolks and sugar in a mixing bowl
2. Add ricotta and milk, mix to combine
3. Sift the flour, baking powder and salt into a bowl
4. Add to the ricotta mixture and mix until just combined
5. Place egg whites in a clean dry bowl and beat until stiff peaks form
6. Fold egg whites through batter in two batches, with a large metal spoon, glad wrap then refrigerate.
NB For best result, batter must rest for an hour prior to using
7. Just before cooking hotcakes, cut fruit into even sized pieces and assemble onto skewers
8. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch)
9. Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides
10. While hotcakes are cooking, sprinkle fruit lightly with icing sugar (this helps fruit to caramelise as you don’t want to keep fruit on BBQ for too long)
11. Grill fruit lightly on each side for about 2 mins
12. Turn hotcakes and cook on the other side until golden and cooked through
13. Place grilled fruit on top of pancakes.
14. Drizzle the pancakes with maple syrup. These are also great served with ice cream or thickened cream
You are not actually cooking the fruit. You are caramelising or colouring the fruit with the icing sugar and in doing so assisting the fruit to release its own natural sugars. The fruit will be coloured, hot yet still crisp.
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