Hotcakes with Strawberry Compote
This week at IHCC, we are cooking any Curtis Stone recipe that features fruits and the dish can be either sweet or savory.
Naturally, I make pancakes/hotcakes with fruit compote. These fluffy little round cakes make good breakfast choice without fail! I'm totally in love with making and eating pancakes.
For the hotcakes:
1/2 cup ricotta cheese
2 large eggs, separated
1/4 cup + 1 tablespoon buttermilk
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
Pinch of salt
1 tablespoon unsalted butter
For the strawberry compote:
1 cup fresh strawberries
1/2 cup sugar
Grated zest and juice of 1/2 lemon
Some fresh whole strawberries
Dollop of ricotta cheese
1. For the hotcakes: Whisk ricotta and egg yolks in a large bowl, then whisk in buttermilk. Sift flour, sugar, baking powder, and salt into the ricotta mixture. Stir until just combined. Beat egg whites in another bowl with an electric mixer until stiff peak is formed. Gently fold the egg whites into the batter with a rubber spatula.
2. For the strawberry compote: Combine strawberries, sugar, lemon zest, and lemon juice in a pot over medium-low heat. Cook until sugar dissolves and the mixture is thick and syrupy. Remove from heat and keep warm.
3. Melt butter in a frying pan over medium-low heat. Ladle batter into the hot pan and cook until bubbles form. Flip and cook the other side for another minute or so. Repeat until batter is used up.
4. Transfer and stack the hotcakes on plates. Spoon warm strawberry compote over the hotcakes, and top with fresh strawberries and a dollop of ricotta cheese.
I use local strawberries grown in Cameron Highlands, they are less sweet and more tart compared to their imported friends but are definitely more budget-friendly.