Serves 4
• ¾ cup self raising flour
• ¼ cup caster sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla extract
• 150g ricotta
• 1 cup frozen sour cherries
• 40g unsalted butter
• 2 Tbsp vegetable oil
• Maple syrup, to serve
1. Place the flour and sugar in a large bowl and mix to combine. Make a well in the centre and add the eggs, milk and vanilla and whisk until well combined. Fold through the ricotta and cherries and set aside for 10 minutes.
2. Heat half the butter and 1 Tbsp of the oil in a large non-stick frying pan over medium heat. Pour 1/4 cups of the mixture into the pan, in batches, and cook for 2-3 minutes each side or until golden and cooked through.
3. Repeat with remaining butter, oil and hotcake batter. Serve hotcakes with maple syrup.
Tips & tricks
• This recipe calls for frozen pitted sour cherries, meaning no messy seeding. There's no need to thaw the cherries before use in these recipes, as they will soften quickly during cooking.
• Frozen sour cherries can be found in the freezer section of most supermarkets, delis and specialty food stores.
• Variety: swap sour cherries for frozen blueberries in the ricotta hotcakes recipe.