Quick post today!
I’m a huge fan of pancakes, but besides the one time I made chocolate pancakes, I’ve always stuck to the same trusty pancake recipe whenever I whip up a batch for brekky. Ever since my trip to Japan, where pancakes come in all shapes, sizes and flavours, I’ve been a little obsessed over pancakes and thought I’d start experiemting with some other recipes.
Seeing as I had half a tub of ricotta left in the fridge, I thought I’d try these famous ricotta hotcakes that people have been raving about for years. Perhaps I had my hopes too high, but to be very honest, I wasn’t too impressed. Nevertheless, they’re light and fluffy and quite pleasant to have- although I probably will be experimenting with other pancake recipes next time!
- 1.33 cups/ 340g Ricotta
- 0.75 cup Milk
- 4 Eggs separated
- 1 cup Plain Flour
- 1 teaspoon Baking powder
- 1 Pinch of Salt
- 50 g Butter
- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
- Sift the flour, baking powder and salt into a bowl.
- Add to the ricotta mixture and mix until just combined.
- Place egg whites in a clean dry bowl and beat until stiff peaks form.
- Fold egg whites through batter in two batches, with a large metal spoon.
- Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
- Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
- Turn hotcakes and cook on the other side until golden and cooked through.
- Transfer to a plate and quickly assemble with other ingredients as desired