Ricotta hotcakes have been a recent craze lately, with more and more of the trendy brunch places doing them. They are essentially fluffy pancakes- however, creamier due to the ricotta cheese. You can eat them sweet or savoury. Today I decided to have them sweet with maple syrup & berries (there is no sugar in the batter so you will need syrup or honey to make it sweeter). For savoury suggestions you can have them with pesto, bacon, spinach, anything really.
For the batter:
- 4 eggs, separated into eggs and yolks
- 185ml semi skimmed milk
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
- 250g ricotta
- In a bowl stir the egg yolks, milk, flour, baking powder and salt with a whisk.
- Add in the ricotta and stir.
- In a separate bowl/ mixer, whisk the egg whites until fluffy and stiff.
- Add the egg yolk mix into the egg whites and fold in together (with a metal spoon- using a folding action).
- Heat up a non- stick frying pan with some butter or oil spray (coconut frylight spray is ideal).
- Use a spoon to add scoops of the batter onto the pan- depending on how big you want them.
- After a few minutes, when one side is cooked, flip the hotcake.
- Cook for a few more minutes on the other side until golden brown.
- Serve with the maple syrup and berries.