Ricotta Hotcakes With Maple Butter

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donna hay


c56c00c3951a   •  31 Dec   •  Report
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1½ cups (225g) self-raising (self-rising) flour

½ cup caster (superfine) sugar

4 eggs, separated

1½ cups (375ml) buttermilk

1 teaspoon vanilla extract

200 g ricotta

¼ cup (55g) caster (superfine) sugar, extra

1 teaspoon ground cinnamon

maple syrup and lemon wedges, to serve

80 g butter, softened

1-2 tablespoon maple syrup

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