These Ricotta Hotcakes are delightfully fluffy, moist and light, and so easy – the perfect Sunday breakfast!
For about 12 hotcakes you’ll need:
250g ricotta cheese
1/2 C milk
2 eggs
3/4 C plain flour
1 t baking powder
pinch of salt
2 T rice bran oil
Mix ricotta, milk and egg yolks with a whisk.
Sift in flour, baking powder and salt, whisk lightly to form a smooth batter.
Beat egg whites to soft peak stage, then fold gently into batter.
Heat 1/2T oil in frypan on medium-low heat, drop in large tablespoons of batter, flattening slightly if necessary.
Cook 1-2 minutes until golden and the bubbles just burst, turn and cook other side until golden.
As your hotcakes cook, keep the others warm in the oven at 100C.
Serve warm with your favourite syrup or fruit.
Today we had ours with balsamic strawberries – 2 C strawberries, 2T caster sugar, 2t quality balsamic vinegar, marinated for 1/2 hour or more.
pattern scissors cloth 