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Nasturtium and Ricotta Hot Cakes with Honeyed Strawberry and Pistachio Salad

Dominique Rizzo shares a delicious Sunday morning brunch recipe.


  • 190g (1 1/4cups) self-raising flour

  • 3/4 tsp baking powder

  • 2 tbs caster sugar

  • 10 nasturtium flowers

  • 250mls (1 cup) buttermilk

  • 150g firm ricotta, crumbled

  • 2 eggs, separated

  • 45g butter, melted, cooled

  • 10g (2 tsp) extra butter, for cooking

  • Strawberry and Pistachio Salad

  • 2 cups strawberries, hulled and sliced

  • 1/3 cup nasturtium blossoms

  • 10 spearmint leaves

  • 2 tablespoons honey

  • 2 tbsp verjuice

  • ¼ cup crushed toasted pistachios


  • 1.

    Wipe the flowers over making sure that they are free from insects. Tear up the flowers into petals and set aside.

  • 2.

    Sift the flour and baking powder into a medium mixing bowl. Stir in the caster sugar and flowers.

  • 3.

    Combine the buttermilk, egg yolks and melted butter in a jug. Make a well in the centre of the dry ingredients.

  • 4.

    Pour in the milk mixture. Use a whisk to mix to a smooth batter and stir in the ricotta. Whisk the egg whites to firm peaks and fold the whites into the batter.

  • 5.

    Melt some of the butter in a large non-stick frying pan over medium-low heat. Place 2-3 tablespoons of the batter into the pan repeating to get at least 3-4 hot cakes in the pan at once. Cook for 2-3 minutes or until small bubbles appear on the surface.

  • 6.

    Turnover and cook for 1 minute or until golden and cooked through.

  • Strawberry and Pistachio Salad:

  • 1.

    Place the sliced strawberries, flowers and the mint into a bowl. Combine the honey and the verjuice together and toss through the strawberries. Garnish with the toasted pistachio nuts.

  • 2.

    Place the hotcakes on serving Plates. Top with the strawberry salad and serve with fresh cream, yoghurt or ice cream.

  • 3.

    For that extra sparkle, serve is a glass of Lindeman’s Sweet Seasons Zibibbo.

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