Fig & Ricotta Hotcakes with Thyme Infused Honey
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Fig & Ricotta Hotcakes with Thyme Infused Honey
Recipe By Courtney Roulston
Ingredients
150 ml honey
1 small lemon
½ bunch thyme, plus a few extra sprigs to serve
1 vanilla bean, split and seeds scraped
2 free range eggs
450 g ricotta cheese (fresh one from the Coles deli)
½ cup Coles full fat milk
1 cup self-raising flour
sea salt to taste
4 fresh figs
Squeaky Gate extra virgin olive oil, for frying
Method
Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.
Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.
Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.
Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.
Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.
To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve.
