Quesadilla Hotcake Stack with Cinnamon Crema

Method

1. Whisk the eggs and sugar in a bowl, then whisk in the sour cream and milk until smooth and stir in the grated cheese.

   Add in this stepEggs 1Caster sugar 30 gSour cream 80 gMilk 70 mlParmigiano Reggiano, finely grated 40 g

2. Add the rice flour, baking powder and salt, whisk until lump-free and leave for 10 min. The rice flour absorbs liquid so the batter thickens and the hotcakes rise fluffier. If it is too stiff, add milk a tablespoon at a time until it falls slowly from the ladle in a ribbon.

   Add in this stepRice flour (regular) 100 gBaking powder 1½ tspSalt 1 pinch

3. Topping: stir half the honey and the cinnamon into the Greek yogurt until smooth and keep it in the fridge.

   Add in this stepGreek yogurt (topping) 80 gHoney 1 tbspGround cinnamon ½ tsp

4. Heat a 26 cm non-stick pan on medium-low heat for 2 minutes, then wipe it with a very thin film of butter using kitchen paper. Pour 3 tbsp of batter per hotcake into 10 cm rounds and cook for 2 min; when bubbles rise and pop on top and the edges look dry, flip and cook 1 min 30 sec more. The cheese makes them colour quickly, so don't turn up the heat. The batter makes about 6 hotcakes; stack the cooked ones on a plate under a clean tea towel to keep warm.

   Add in this stepButter (for the pan) 10 g

   medium-low heat

5. Stack the hotcakes, spreading cinnamon crema between the layers, top with the berries, drizzle with the rest of the honey and serve straight away.

   Add in this stepBerries (strawberries, blueberries) 120 gHoney 1 tbsp