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.
Set aside to cool to room temperature.
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.
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 egg whites to stiff peaks.
Fold one-third egg whites through the batter to loosen, then fold remaining egg whites through the batter to combine. Set aside for 20 minutes to rest.
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.
Repeat with remaining butter and hotcakes.
Serve the hotcakes stacked with peaches, seeds, extra maple syrup and creme fraiche on the side.
Leave a Reply