Ingredients
180g plain flour
1/4 tsp ground cinnamon
2 tsp baking powder
2 Tbsp caster sugar
150g fresh ricotta
375ml milk
60ml melted butter, cooled
2 eggs
Extra butter, for frying
1 orange, segmented
1 pink grapefruit, segmented
1 lime, segmented
1 cup thick vanilla or plain yoghurt
2 Tbsp honey
1 cup unsalted pistachios
2 tsp cinnamon
2 Tbsp icing sugar
Method
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Sift flour, cinnamon, baking powder and sugar into a bowl.
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Put ricotta, milk, melted butter and eggs in a separate bowl and stir to combine. Add to dry ingredients and mix to form a smooth batter.
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Melt a small knob of extra butter in a large non-stick frying pan over a medium heat. Add spoonfuls of ricotta mixture to pan to form small hotcakes. Cook for 2-3 minutes or until bubbles form on top and underside is golden, then flip. Cook for a further 30 seconds or until golden. Transfer to a plate and cover to keep warm. Repeat to cook remaining hotcakes.
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Divide hotcakes between serving plates. Top each with citrus segments, yoghurt, honey and pistachio. Combine cinnamon and icing sugar in a small bowl and dust over hotcakes. Serve immediately.
