Ingredients

Serves 4-6

Hotcakes
4 eggs, separated
350g fresh ricotta (get a firm one from the deli, not the pre-packaged one)
250ml milk
½ cup plain flour
½ cup SR flour
30g butter
2 apples, peeled, sliced into thin rings
½ cup brown sugar (2 tbsp extra)
½ cup water

Butterscotch sauce
⅔ cup thin cream
¾ cup, firmly packed brown sugar
50g butter, cubed
2 tsp vanilla extract

Method

Place brown sugar and water into a frying pan and stir over low heat until the sugar is dissolved. Add apple slices and simmer until apple is just cooked. 

Place egg yolks into a large mixing bowl with ricotta, extra sugar and milk. Mix until smooth. Sift flours over ricotta mixture and stir to combine.

Beat eggwhites until soft peaks form and using a large metal spoon, fold into ricotta mix in batches. Be careful not to over mix the batter.

Heat a heavy based frypan over moderate heat. Add a dab of butter. Place a 2-3 greased egg rings in the pan. Place a slice of apple in each egg ring and pan and spoon over 2 tablespoons of the pancake batter. Lower heat slightly and cook for 2 minutes or until pancake is golden brown. Turn and cook for 2 mins or until cooked through.

For the sauce:
Place the cream, sugar, butter and vanilla in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until combined.  Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat.

Repeat and serve apple side up with the sauce. Alternatively you could serve with golden syrup to make things easier.