United Kingdom United Kingdom (GB)
United Kingdom
Ricotta hotcakes with honey butter-roasted greengages and plums

13 INGREDIENTS • 3 STEPS • 25MIN

Ricotta hotcakes with honey butter-roasted greengages and plums

Recipe
These delicate hotcakes taste like fluffier, lighter versions of Scotch pancakes – serve them as a relaxed Sunday brunch. Try using leftover baked fruit as a topping for yogurt or ice cream.
Love This Recipe?
Add to plan
logo
Ricotta hotcakes with honey butter-roasted greengages and plums
Save
author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
These delicate hotcakes taste like fluffier, lighter versions of Scotch pancakes – serve them as a relaxed Sunday brunch. Try using leftover baked fruit as a topping for yogurt or ice cream.
25MIN
Total time
Ingredients
Servings
4
us / metric
150 g
ricotta
80 ml
M&S Remarksable Value whole milk
2
M&S large free-range eggs
whites and yolks separated
115 g
self-raising flour
2 tbsp
golden caster sugar
1 knob
butter
for frying
to taste
icing sugar
to dust
to taste
M&S crème fraiche
to serve
optional
For the plums
4
plums
halved and destoned
5
greengage plums
halved and destoned
or redgage plums
1 tsp
ground cinnamon
3 tbsp
M&S pure honey
40 g
butter
Love This Recipe?
Add to plan
logo
Ricotta hotcakes with honey butter-roasted greengages and plums
Save
author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Preheat the oven to 180°C/160°C fan. Line a baking tray with parchment paper. Toss the plums (4) and greengages (5) with the cinnamon (1 tsp), honey (3 tbsp), butter (40 g) and a small pinch of salt in a roasting tin. Arrange the fruit cut side down and roast for 15 minutes.
step 2
Mix the ricotta (150 g) and milk (80 ml) into the bowl with the egg yolks (2), then stir in the flour (115 g) and sugar (2 tbsp). Whisk the egg whites with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened. Fold in the rest, being careful not to knock out the air.
step 3
Heat a little butter (1 knob) in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 minutes on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the plums and greengages and their syrup, dusted with some icing sugar (to taste), and with some crème fraîche (to taste) on the side, if you like.
step 3 Heat a little butter (1 knob) in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 minutes on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the plums and greengages and their syrup, dusted with some icing sugar (to taste), and with some crème fraîche (to taste) on the side, if you like.
Tags
Brunch
Easter
Father's Day
Cheese
Mother's Day
Vegetarian
0 Saved
top