A light, healthy and refreshing way to start the weekend.
Level of Difficulty:
1/5
Hotcakes
Ingredients
- 250g fresh ricotta
- 170ml milk
- 3 free range eggs
- 170g plain flour
- 1 tsp baking powder
- 100g Australian Prunes
- 1 tsp vanilla extract
Method
- Using 2 clean, dry bowls, separate the eggs.
- Combine the yolks, ricotta, milk and vanilla.
- Sift in the flour and baking powder. Mix to combine.
- Whisk the whites to soft peaks and fold into the batter.
- Roughly chop the Prunes and fold in gently.
- Lightly grease a non-stick frying pan and place on medium heat.
- Place 2 tablespoons of mixture into the pan for each hotcake.
- Cook for about 2 mins then flip over and about 1 minute or until cooked through.
- Transfer to a plate and assemble with the orange and prune salad.
Orange, Mint and Prune Salad
Ingredients
- 2 oranges
- a few mint leaves
- 6 Australian Prunes
Method
- Peel and segment the oranges, squeeze the juice out of the rest. Roughly chop the mint and prunes and toss all together.
