Ricotta hotcakes with tropical lychee salad

by Ed Halmagyi


  • 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


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.