Step 1

Place the currants, tea bag and 11/4 cups (310ml) boiling water in a heatproof bowl. Set aside for 30 minutes or until currants are plump. Stain liquid into a saucepan, reserving currants.

Step 2

Combine flours, baking powder, bicarb and sugar in a bowl. Place ricotta, milk, vanilla and egg in a separate bowl and whisk to combine.

Step 3

Add ricotta mixture to dry ingredients, stir to combine, then fold in currants. Set aside for 5 minutes to rest.

Step 4

Heat 1/2 tsp oil in a non-stick frypan over medium-low heat. Add 1/3 cup (80ml) batter and cook for 2 minutes, then flip and cook for a further 2 minutes or until cooked through.

Step 5

Remove from pan and keep warm. Repeat with remaining batter.

Step 6

Add maple, cinnamon and cloves to currant liquid. Place over high heat and cook, stirring, for 8-10 minutes until syrup is thick and coats the back of a spoon.

Step 7

Serve hotcakes with ricotta and syrup.