Ricotta and cranberry hotcakes

Recipe by Gaby Holland

Makes 6-8 “cakes” 

Ingredients

• 1 cup plain flour (half brown and half white)
• 1 cup ricotta
• 1 cup sugar
• ¾ cup fresh cranberries
• 2 eggs
• 1 cup milk
• 1 tsp ground cinnamon 
• Butter or oil for frying
• Honey for drizzling
• Mascarpone to serve (optional)

Method

1. Sieve the flour into a bowl and stir in the sugar and cinnamon. 
2. In a separate bowl, combine the ricotta, milk and egg, beating well until smooth. 
3. Gradually whisk this into the dry ingredients to form a smooth batter. 
4. Fold in the cranberries.
5. Heat a non-stick frying pan, add a little butter or oil and pour enough batter to just cover base of small pan. If using a large pan you may pour out a ladle to form a circle, cooking two pancakes at a time over medium heat for 3 mins until bubbles appear over the surface.
6. Flip over (use a spatula if necessary and cook for a further 1-2 mins) Keep warm whilst cooking the remaining cakes. 
7. Serve hot with a spoonful of mascarpone and a generous drizzle of honey. (The cranberries are tart so they do need the extra sweetness)