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Ricotta Hotcakes + Tea Caramel Apples

The perfect, most indulgent breakfast you can make for the one's you love. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled pan cake, you're somewhere near getting the measure of these ricotta hotcakes. Served with apple and a caramel compliment by the slight bitterness of tea this is a fabulously decadent brunch.


45 minute preparation time

  • 1 cup buckwheat flour

  • 1 cup gf plain flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 cup fresh ricotta

  • 2 tsp vanilla bean paste

  • 2 tbsp caster sugar

  • 3 eggs

  • 2 tbsp melted butter

For the tea caramel apples:

For the whipped mascarpone:

  • 1 cup mascarpone

  • 1 tsp vanilla bean paste

  • 1 tsp lemon zest

  • 1 tbsp caster sugar


  1. Place place all the dry ingredients for the hotcakes into a large bowl and stir until combined.

  2. In a seperate bowl, mix all the wet ingredients thoroughly before adding them to the dry ingredients. Set the hotcake mix to the side while you make the toppings.

  3. In a small saucepan on medium heat, add the peeled and chopped apples, and 3 tbsp water. Simmer the apples until just tender. Set aside.

  4. Bring milk and tea to a gentle simmer for 3-4 mins. Strain, and return the the stove.

  5. Add the sugar and butter and bring to a boil. Cook until thickened, 1 to 2 minutes. Remove from heat; add the stewed apples and set aside.

  6. Whip together the mascarpone, vanilla, sugar, and lemon zest until the sugar dissolves.

  7. Heat a large non-stick saucepan or pancake griddle pan. Once hot, pour about 1/3 cup of batter onto the pan and cook for 2 minutes or until you see large bubbles forming in the batter.

  8. Once ready, flip and cook for only 30 seconds to a minute, then remove and repeat with the rest of the batter.

  9. Plate and serve with the caramel apples and whipped mascarpone, and maybe a fresh cup of coffee.


If you don't have access to Tea Garden Co.'s Espresso Mar-tea-ni tea, for this recipe you can replace it with 2 black tea bags and 1 tsp instant coffee.

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