Method

• 1.
  Preheat oven to 200°C. For the maple peaches, drizzle the maple syrup over a baking tray and add the peaches, cut-side down. Roast for 30 minutes or until softened and lightly caramelised.
• 2.
  Set aside to cool to room temperature.
• 3.
  For the seeds, place all the ingredients in a dry saucepan over medium heat and cook, shaking the pan occasionally, for 2-3 minutes until golden and fragrant.
• 4.
  Combine the egg yolks, milk, flour, rosemary, maple syrup and a pinch of salt in a bowl. Fold in the ricotta, leaving a few bigger pieces. In a separate bowl, whisk the eggwhites to stiff peaks.

• 5.
  Fold one-third eggwhites through the batter to loosen, then fold remaining eggwhites through the batter to combine. Set aside for 20 minutes to rest.
• 6.
  In batches, melt 1 tbs butter in a large non-stick frypan over medium-low heat, swirling to coat the pan. Spoon 1/3 cup batter per hotcake into the pan and cook for 2-3 minutes each side until golden and uffy. Set aside and keep warm.
• 7.
  Repeat with remaining butter and hotcakes.
• 8.
  Serve the hotcakes stacked with peaches, seeds, extra maple syrup and creme fraiche on the side.