Canberra, Mar 29: Relax over the Aussie brunch of sweet and sumptuous hot cakes. Ingredients

  225g/8 oz Chocolate
  170ml/6fl oz Milk
  4 Eggs, separated
  140g/5 oz Plain flour
  1 tsp Baking powder
  A pinch of Salt
  50g/1½ oz Butter
To serve
  Banana
  Honeycomb butter
  Icing sugar for dusting
Procedure
1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
2. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don`t cook more than 3 per batch).
5. Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
6. Transfer to a plate and quickly assemble with other ingredients.
7. Slice one banana lengthways onto a plate, stack 3 hotcakes on top with a slice of honeycomb butter. Dust with icing sugar.
Note - hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator. Bureau Report