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
2 tbsp melted butter
For the tea caramel apples:
1/2 cup milk
1 cup muscovado sugar (or brown sugar)
1/2 cup butter
4 large apples, peeled and chopped
For the whipped mascarpone:
1 cup mascarpone
1 tsp vanilla bean paste
1 tsp lemon zest
1 tbsp caster sugar
Place place all the dry ingredients for the hotcakes into a large bowl and stir until combined.
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.
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.
Bring milk and tea to a gentle simmer for 3-4 mins. Strain, and return the the stove.
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.
Whip together the mascarpone, vanilla, sugar, and lemon zest until the sugar dissolves.
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.
Once ready, flip and cook for only 30 seconds to a minute, then remove and repeat with the rest of the batter.
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.