© EmmCee
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

© Rozy
Photo by Rozy

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