I believe that in this world, there are two types of people – those that do breakfast and those that do not. For a large portion of my life, I belonged to the latter. A serial breakfast monogamist – a basic egg, piece of fruit or yoghurt, granola and muesli seemed to be the few staples that could satisfy me. Though lately, I have been discovering the ritual of breakfast and the variety of foods it can encompass. The creative bug has crept in.
Like most of my recipes I conjure, I begin with a vision. Though as soon as the process begins, the vision soon changes, morphing into something entirely different. These Orange Blossom, Rosemary and Ricotta Hotcakes are my adaption from Bill Granger’s classic hotcake recipe.
I’ve been making the recipe for years. It’s utterly fail-proof. Though, I’ve changed the recipe a bite here and there – in consideration of my temperamental tastebuds. And since it’s one of my favourite breakfast related recipes to make, I thought it deserved a chance to shine.
Orange Blossom, Rosemary and Ricotta Hotcakes are destined for a luxurious breakfast of champions. The hotcakes cook up fluffy and thick due to a mixture of egg, milk, flour and ricotta and are also peppered by strands of fresh rosemary, the zest of an orange and additional burst of orange blossom water.
Though tasty and seemingly rich – they are unexpectedly health kind due to the snub of familiar friends, butter and sugar. Sweet-but-not-too-sweet these hotcakes will bring bright comfort and cheer to your morning.
These hotcakes can be served with a variety of garnishes though I won’t broach the subject of recommending toppings, as it is a constant bone of contention, personal preference and dispute for many.
I like to serve these hotcakes with a plethora of sweet fruit and even sweeter syrups. A few over-ripe peaches, along with some thick orange wedges. There are raspberries, strawberries and blackberries too – a visual feast of colour, flavour and texture… all lined up in little self-serve bowls. We linger in the kitchen, spooning fruit and syrup over hotcake after hotcake after hotcake. There is simply no need to rush over breakfast.
- 4 eggs, separated
- ¾ cup whole milk
- 1 tbsp. orange blossom water / optional
- 1 cup plain flour
- 1 tsp. baking powder
- Zest from an orange
- 1 tbsp. rosemary, chopped
- ¼ tsp. sea salt
- 1⅓ cups ricotta
- Vegetable oil, for lightly frying
- In a large bowl, stir together the egg yolks, milk, orange blossom water, flour, baking powder, zest, rosemary and salt. Add the ricotta and mix lightly with a fork to just combine. In a separate large bowl, whisk the egg whites until stiff. Gently fold the egg white mixture and flour mixture together using a rubber spatula. Ricotta lumps should remain throughout the batter.
- Lightly coat a large frying pan with vegetable oil then set it over medium to low heat. Ladle or scoop ⅓ cup of the batter into the pan to make a single hotcake. Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side. Remove to a plate and serve warm with toppings. You can also garnish and present as desired – I used honey, its comb, extra orange zest and a crystallized rosemary wreath.
If you cannot find orange blossom water, the juice from an orange can be substituted.