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Cornmeal hotcakes with berries and maple syrup

Jenni Muir
Cornmeal gives a sweet flavour and crunchy texture to these delicious orange-flavoured hotcakes, ideal for a special weekend brunch

Cornmeal hotcakes with berries and maple syrup

Method

1. To make the hotcakes, separate the eggs, placing the whites and yolks in two separate large mixing bowls. Add the ricotta, orange juice, orange zest, cornmeal, baking powder and salt to the yolks and stir to combine.

2. In the other bowl, whisk the egg whites until stiff peaks form, then carefully fold them into the cornmeal mixture.

3. Heat a griddle or heavy based frying pan until hot then grease lightly with butter. Divide the batter into six and spoon it onto the griddle, making six small round hotcakes. Cook until golden brown underneath, then flip and cook on the other side.

4. Stack the hotcakes onto a serving plate, three per person. Pile the berries on top and drizzle with maple syrup.

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Serves: 2

Prep: 10 min
Cook: 5 min

Ingredients
4 Eggs
150g Ricotta cheese
4 tbsp orange juice
finely grated zest of 1/2 orange
100g cornmeal
1/2 tsp Baking powder
a small pinch of Salt
a little Butter, for greasing