These ricotta hotcakes are really easy to make. My 5 year old helped me to make them, he really enjoyed separating the eggs and mixing the batter.
Whilst they are similar to fluffy American style pancakes they are lighter and you can taste the yummy ricotta cheese. A real treat for breakfast or brunch, also great cold for picnics or packed lunches.
There is lots of mixing involved in this recipe so great one to do with kids.
Making the batter
The first job is to sieve the dry ingredients and separate the four egg whites and yolks. Then mix the ricotta, egg yolks and milk together.
Next combine the ricotta mix with the flour, baking powder and salt. In a clean bowl whisk the egg whites until stiff (I use an electric whisk).
Carefully and slowly fold the egg whites into the ricotta and flour mix. You want to combine without mixing too much. The egg whites provides the lightness and fluffy texture. The consistency you want is below.
Cooking Ricotta Hotcakes
Once the batter is made you can heat a frying pan and grease with cooking spray or butter. You want to make three hotcakes at a time so you don’t overcrowd the pan. One large spoonful of batter into the pan for each hotcake.
On a medium heat cook for 1 and a half minutes and the underside should be set with bubbles starting to appear on the surface.
You now need to flip the hotcake. This can be tricky as the top of the batter is not cooked and very delicate. I use a knife to slide the hotcake onto a fish slice and use that to flip it.
After 1-1.5 minutes the hotcake will be cooked. Repeat the process until all the batter is used.
Ricotta Hotcakes for Brunch
The hotcakes are perfect for breakfast or brunch and are delicious served immediately while still warm.
Many hotcake recipes call for melted butter to be included in the mix but personally I prefer to leave it out. The hotcakes go well with maple syrup or topped with a burnt butter. I served mine with bacon and maple syrup and they were yummy.
Easy Ricotta Hotcakes
- 100 g plain flour
- 1 tsp baking powder
- 1 pinch of salt
- 4 eggs
- 100 ml milk
- 250 g ricotta
- Separate the eggs
- Sieve the flour then add the baking powder and salt.
- In a separate bowl mix the ricotta, milk and egg yolks together
- Then combine the ricotta mix with the flour mix until a smooth dropping consistency
- Whisk the egg whites in a clean bowl until stiff
- Fold the egg whites gently into the ricotta mix, don't over mix as you want the hotcakes to be light and airy
- Heat a frying pan and add grease with cooking spray or butter
- Add 3 separate large spoonfuls of the batter to the pan
- After 1 and a half minutes when bubbles start to appear on the surface, slide the hotcake onto a fish slice and flip
- After another 1 and a half minutes the hotcake will be cooked and can be served immediately or kept in the fridge and served cold.
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