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FOR YOUR TABLE Orange and ricotta hotcakes Time: 20 mins Serves: 4 © 2 sp finely grated orange zest, from 1.In a large bowl, whisk the orange zest, vanilla, sugar, 1 navel orange Item 15723 eggs, ricotta and milk until just combined. Add flour and © 2 tsp vanilla extract baking powder and mix gently until it forms a thick batter. e 4 tbs caster sugar ° 4eggs 2.. Preheat a heavy based, non-stick frying pan, swirl the © 500g ricotta, plus extra to serve butter around the pan and cook 4 cupfuls of the batter, © 1 cup milk about 3 hotcakes at a time. Cook over low to medium heat © 200g flour for 2-3 minutes until the edges are set enough that you can © 2 tsp baking powder flip them. Cook for another 1-2 minutes until set. Repeat with ¢ 1 tsp butter remaining batter to make 12 hotcakes. ¢ Raspberries, orange segments, maple syrup and shaved dark chocolate, fo serve 3. Serve hotcakes in stacks of three, with extra ricotta, raspberries, orange segments, maple syrup and shaved dark chocolate. € COSTCO CONNECTION JUL/AUG 2023 | 57
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