Ingredients
- 1 egg
- 100ml milk
- 1 Tbsp vegetable oil
- 1 tsp natural vanilla extract
- ¼ cup caster sugar
- ½ cup self-raising flour
- 100g ricotta, crumbled
- cooking oil spray
- 150g mascarpone
- 80g creamed honey
- 100g pineapple, diced finely
- ½ mango, diced
- 6 lychees, halved
- 2 passionfruits, pulped
Instructions
1 Whisk the egg, milk, oil, vanilla and caster sugar, then stir in the flour. Mix until smooth then fold in the ricotta gently. Spoon ½ cup amounts in a non-stick frying pan using just a little cooking oil, and cook for 2 minutes each side until just set.
2 Stir the creamed honey into the mascarpone. Combine the fruits. Serve the hotcakes with a pile of salsa and a spoon of mascarpone.