Teff hotcakes with tea infused maple syrup

Name: Teff hotcakes with tea infused maple syrup
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 4
Ingredients: 150g currants; 1 tea bag (we used Earl Grey); 120g teff; 130g millet; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 20.00 ml brown sugar; 300g ricotta; 310ml milk; 2 tsp vanilla bean paste; 1 egg; 40.00 ml coconut oil; 165ml maple syrup; 1 cinnamon quill; 2 whole cloves

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35m

12m

Teff hotcakes with tea infused maple syrup

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

May 17, 2016

Teff? Millet? Buckwheat? Spelt? You've heard the hype, but this is how you weave the hot grains right now into something delicious. Introducing teff hotcakes.

1 cup (150g) currants
1 tea bag (we used Earl Grey)
1 cup (120g) teff flour
1 cup (130g) millet flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbs brown sugar
1 1/4 cups (300g) ricotta, plus extra to serve
1 1/4 cups (310ml) milk
2 tsp vanilla bean paste
1 egg
2 tbs coconut oil
2/3 cup (165ml) maple syrup
1 cinnamon quill
2 whole cloves

Method

1.

Place the currants, tea bag and 11/4 cups (310ml) boiling water in a heatproof bowl. Set aside for 30 minutes or until currants are plump. Stain liquid into a saucepan, reserving currants.
2.

Combine flours, baking powder, bicarb and sugar in a bowl. Place ricotta, milk, vanilla and egg in a separate bowl and whisk to combine.
3.

Add ricotta mixture to dry ingredients, stir to combine, then fold in currants. Set aside for 5 minutes to rest.
4.

Heat 1/2 tsp oil in a non-stick frypan over medium-low heat. Add 1/3 cup (80ml) batter and cook for 2 minutes, then flip and cook for a further 2 minutes or until cooked through.
5.

Remove from pan and keep warm. Repeat with remaining batter.
6.

Add maple, cinnamon and cloves to currant liquid. Place over high heat and cook, stirring, for 8-10 minutes until syrup is thick and coats the back of a spoon.
7.

Serve hotcakes with ricotta and syrup.