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Ricotta Hot Cakes
We often use ricotta in hotcakes, cakes, muffins and pancake batters. The acidity helps tenderise gluten and prevents proteins from forming, and it adds a lovely light texture and keeps baking moist. We like these with yoghurt and lemon curd but they are equally delicious served with bacon, bananas and maple syrup.
Prep Time
5 mins
Cook Time
5 mins
Breakfast
Breakfast
Ingredients
2 cups ricotta
1 cup plain flour
1 cup milk
finely grated zest of 1/2 lemon
finely grated zest of 1/2 orange
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp vanilla extract
4 eggs, separated
a knob of butter, to cook
plain yoghurt, to serve
lemon curd, to serve
Method
Combine all ingredients except egg whites and butter in a bowl and beat to combine in a smooth batter.
In a separate bowl, beat egg whites to soft peaks then fold gently into the ricotta batter.
Heat a little butter in a frypan. Use ¼ cup of batter for each hotcake and cook over a medium heat until bubbles form on the surface.
Turn and cook on the other side until the hotcakes are cooked through (about 1½ minutes each side). Keep warm in the oven while you cook the remaining mixture, adding more butter to the pan between batches.
Serve topped with yoghurt, curd and passionfruit syrup, if desired.
