Serves 4 - 6
Ingredients (Batter):
700g self raising flour
110g castor sugar
4 whole eggs
150g butter, melted
750ml full cream milk
20 - 30 blueberries
200g ricotta
Ingredients (GARNISH):
100ml pure maple syrup
60g double cream
8 blueberries
2 strawberries
4 raspberries
2 blackberries
micro lemon balm
edible flowers
violet sugar (Texturas Azuleta)
Ingredients (seed mix):
60g buckwheat
15g pumpkin seeds
15g sunflower seeds
15g linseed
20g almonds roughly chopped
2g puffed rice
Method:
Mix flour and sugar together.
Whisk the eggs and milk together in a separate bowl.
Add the wet to dry ingredients in one bowl and incorporate completely, stir in the melted butter and combine.
Leave the Hotcake mixture to rest for a minimum of 20 minutes.
For the seed mix, roast the seeds and nuts separately in a 160ºc oven until golden. Allow to cool and combine with rice.
Heat the fan-forced oven to 190ºc.
Place 150g of the mixture in a well-greased 12-15cm pan and place 10 blueberries on top and place dollops of ricotta (50g total) on top each hotcake.
Cook for 15 to 20 minutes until cooked through (depending on oven and size of the pan).
Carefully remove the Hotcake from the pan into a shallow bowl or plate and pour over the maple syrup, fruit and seed mix. Top with double cream and sprinkle with violet sugar. Garnish with flowers and lemon balm.
Enjoy!