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


Credit: Cameron Sadeghpour

Recipe Summary

20 mins
45 mins




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; fat 31g; cholesterol 138mg; saturated fat 15g; carbohydrates 46g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 24g; protein 12g; vitamin a 897.8IU; vitamin c 6.3mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 64mcg; vitamin b12 0.4mcg; sodium 380mg; potassium 244mg; calcium 243mg; iron 1.8mg.