Raspberry ricotta cakes with toasted pecan maple butter
FOR THE PECAN MAPLE BUTTER
150g unsalted butter, softened, plus extra for frying
50ml maple syrup
50g pecans, toasted and chopped
½ tsp ground cinnamon
FOR THE HOTCAKES
125g self raising flour
50g caster sugar
100g Greek yogurt
1 tbsp milk
3 large Waitrose British Blacktail
Free Range Eggs, separated
Zest of 1 lemon
½ tsp vanilla powder
1. Preheat the oven 200°C, gas mark 6. Place the butter in the bowl of a freestanding mixer and beat until pale and fluffy. Slowly add the maple syrup, continuing to beat until combined. Stir in the pecans and cinnamon then scrape the mixture onto a sheet of baking parchment. Roll into a sausage shaped log, wrap tightly in the baking parchment, twist the ends
to seal and place in the fridge or freezer to chill and harden.
2. To make the hotcakes, tip the flour into a large mixing bowl with
the sugar and stir to combine.
3. In another bowl, beat together the yogurt, ricotta, milk and egg yolks until combined but not smooth, so you get nuggets of ricotta in your pancakes. Add the lemon zest and vanilla powder.
4. Whisk the egg whites until stiff. Fold the flour and sugar into the wet mixture, then gently fold in the egg whites followed by the raspberries.
5. Heat a frying pan and add a knob of butter and a little oil. Fry the hotcakes, using 2 tbsp of batter per pancake, in batches. Fry gently over a medium heat for 2 minutes on each side until golden and puffed. Keep them warm as you go.
6. Serve the hotcakes warm with a slice of the maple nut butter melting over the top.
Any unused butter can be stored in the fridge for 2 weeks.