Page 20 - COMING UNSTUCK by Sara tuck
P. 20
fat-arse banana, oat So-named because the
hotcakes are so fluffy,
& ricotta hotcakes luscious and fat – as is
my arse if I eat too many
of them…
with maple butter
Makes 8-10 Sift flour, baking powder, caster sugar and salt into a large bowl
and stir through oats. In a separate bowl whisk egg whites to
1½ cups self-raising flour firm peaks. Separately again (sorry about the washing up, but
½ tsp baking powder trust me, it’s worth it) whisk ricotta, buttermilk, egg yolks and
2 tbsp caster sugar banana with a fork to combine. Add banana mix to flour and
pinch of salt fold in briefly. Add egg whites and fold in. If you are serving
¾ cup rolled oats bacon, lay it out on a baking tray and have ready to grill (broil)
3 medium eggs, separated while you cook the hotcakes. Heat cooking oil (a little each
150g (5 oz) ricotta time) in a frying pan over a medium heat and drop in ⅓ cup
1 cup buttermilk lots of hotcake batter in batches. After a few minutes, flip to
2 small ripe bananas, cook the other side. Serve with grilled bacon, a scoop of maple
peeled, mashed butter or mascarpone and a drizzle of maple syrup.
3 tbsp high smoke point
cooking oil For the maple butter, put the maple syrup into a small pot and
bring to a gentle boil. Cook for 8 minutes, then remove from
Maple butter: the heat and add the butter, stirring to melt, until smooth. Pour
¾ cup maple syrup the mixture into the bowl of an electric mixer and beat for
(not maple-flavoured) 8-10 minutes. During that time the mixture will cool and the
150g (5 oz) butter, consistency will become firmer and paler. Spoon into a sealable
roughly chopped jar, and once cool, store covered in the fridge. The butter sets
hard, so remove from the fridge half an hour before serving.
To serve: Makes about 1 cup.
16-20 rashers bacon
maple butter or 150g (5 oz)
mascarpone (optional)
maple syrup
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