In Australia, gorgeously topped fluffy pancakes are a bonafide Instagram phenomenon. Down Under, they're served individually at cafes; our version is scaled up to be cut into wedges for a crowd.

Source: Midwest Living




Instructions Checklist
  • For hotcake: Position oven rack in upper third of oven. Preheat oven to 375°. Butter a 10-inch cast-iron skillet.

  • In a medium bowl, combine the egg yolks, ricotta cheese, milk and vanilla. Whisk until blended, but a few clumps of ricotta still remain. Fold in flour and salt just until batter is blended. Don’t overmix.

  • In a large bowl, beat the egg whites with a mixer on high until soft peaks form. Gradually add sugar while beating; beat to stiff peaks. Fold egg white mixture gently into batter. Pour batter into prepared skillet and gently smooth top.

  • Bake until golden brown, about 20 minutes. Cool in pan 5 to 10 minutes. Loosen edges of hotcake; gently invert hotcake onto a serving platter.

  • Meanwhile, for lemon cream: In a medium bowl, combine mascarpone cheese, cream, lemon zest and vanilla. Beat with a mixer on medium just until smooth, creamy and slightly thickened. (Don’t overbeat or the cream will get grainy.)

  • For syrup: In a small saucepan, combine 1 cup blueberries, the maple syrup and lemon juice. Bring to a boil. Boil gently, uncovered, until slightly thickened, about 8 minutes. Remove from heat and stir in remaining 1 cup blueberries.

  • Serve hotcake topped with Lemon Cream, Blueberry Syrup and hazelnuts.

Nutrition Facts

502 calories; 31 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 138 mg cholesterol; 380 mg sodium. 244 mg potassium; 46 g carbohydrates; 2 g fiber; 24 g sugar; 12 g protein; 0 g trans fatty acid; 898 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 64 mcg folate; 0 mcg vitamin b12; 243 mg calcium; 2 mg iron;