Ricotta Chocolate Chip Hotcakes with Maple Strawberries
Ricotta Chocolate Chip Hotcakes with Maple Strawberries

Ricotta Chocolate Chip Hotcakes with Maple Strawberries

Search results for Ricotta Chocolate Chip Hotcakes with Maple Strawberries
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Ricotta Chocolate Chip Hotcakes with Maple Strawberries
Ricotta Chocolate Chip Hotcakes with Maple Strawberries

Ingredients

What you need
2½ cups SR flour
1 tablespoon caster sugar
1½ cups milk
2 eggs
30g butter, melted
150g wedge ricotta cheese, crumbled
½ cup CADBURY Milk Chocolate Baking Chips
30g butter, extra, melted for cooking
2 punnets strawberries, hulled and chopped
¼ cup maple syrup

Ricotta Chocolate Chip Hotcakes with Maple Strawberries

Search results for Ricotta Chocolate Chip Hotcakes with Maple Strawberries
Rating:
0% of 100
0  review Add review
15 minutes
Easy
14 Servings

Ingredients

What you need
2½ cups SR flour
1 tablespoon caster sugar
1½ cups milk
2 eggs
30g butter, melted
150g wedge ricotta cheese, crumbled
½ cup CADBURY Milk Chocolate Baking Chips
30g butter, extra, melted for cooking
2 punnets strawberries, hulled and chopped
¼ cup maple syrup

Method

1. WHISK together the flour and sugar in a large bowl. In a separate bowl whisk together milk, eggs and butter until smooth. Pour into flour mixture and just whisk until combined. Stir through the ricotta and chocolate.
2. HEAT a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon ¼ cup amounts of batter into the pan without crowding. Cook hotcakes 2 minutes each side or until golden and puffed. Transfer to a baking tray and keep warm in the oven. Cook remaining hotcakes, brushing pan with butter for each batch.
3. PLACE the strawberries and maple syrup in a saucepan and stir over a moderate heat until warm and juicy. Serve with hot cakes.
These chocolate chip hotcakes make a lovely dessert. Choose fresh or frozen berries for a fruity accompaniment.

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