Fluffy with creamy, custard-like centres, these are an elegant (and tastier) alternative to regular pancakes. CHUI LEE LUK, executive chef of Luxe, shows how to make them.
Fluffy with creamy, custard-like centres, these are an elegant (and tastier) alternative to regular pancakes. CHUI LEE LUK, executive chef of Luxe, shows how to make them.
INGREDIENTS.
250g ricotta cheese* 125ml full-cream milk 2 eggs, separated 100g plain flour 1 tsp baking powder A pinch of salt 1 tsp castor sugar 1 tsp ghee*.
For the garnish: Maple syrup Popping candy* Fresh fruits.
*Ricotta cheese and ghee are available at major supermarkets; popping candy can be found at Teck Leong Lee Kee, 621 Aljunied Road.
Tip.
Use a cast-iron pan and oven to cook your hotcakes more evenly. When bubbles start forming on the surface of the hotcake in the pan, take it off the stove and place it in an oven, preheated to 180 deg C. After 1min, take the pan out and flip the hotcake. Continue to cook for another 30sec on the stove.
Tip.
Ghee or clarified butter doesn’t burn at high temperatures, and is a better alternative to using butter to cook your hotcakes.
Makes 4
DIRECTIONS.
1 In a large bowl, combine the ricotta, milk and egg yolks.
2 Stir in the flour, baking powder and salt. Whisk until it forms a smooth batter.
3 In a separate bowl, combine egg whites and castor sugar, and whisk until you get a glossy meringue. You can use an electric mixer fitted with a whisk attachment.
4 Gently fold the meringue into the ricotta mixture. The batter will be thick.
5 Grease a pan with ghee and turn the heat to high until the ghee starts smoking. Add 1½ ladles of batter. When the batter has spread evenly on the pan, lower the heat to medium. Cook for 1min until bubbles form on the surface of the hotcake. Flip it over and cook for another minute until golden brown. Garnish, and serve.
