Recipe Ricotta Hotcake
Created by Pierrick Boyer, Excutive Pastry Chef and Owner, Pierrick Boyer Cafe Patisserie.
Keywords
- Flowerdale Sprout Farm
Ingredients
- 500 grams Ricotta
- 250 grams Milk
- 200 grams Flour
- 4 Eggs
- 50 grams Sugar
- 20 grams Baking Powder
- 10 grams Oil
- 20 grams Butter
- 100 grams Sugar (for sugar syrup)
- 100 grams Water
- 200 grams Berries
- 200 grams Mixed Nuts
- 250 grams Cream
- 10 grams Chai Tea Powder
- 1 handful(s) Flowerdale Farm Pea Tendrils
- 1 handful(s) Flowerdale Farm Edible Flowers
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