Photo by EmmCee
Ricotta Hotcakes
250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
pinch salt
2 tsp groundnut (or any flavourless) oil
To Serve:
250g strawberries, chopped, slightly squashed or other berries of your choice
Maple or golden syrup if you are so inclined
1. Put ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.
2. Beat the egg whites until they become foamy and then fold them into the ricotta mixture.
3. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter.
Serve with syrup if you must and strawberries.
Makes about 25
Photo by Rozy