Fluffy hotcakes with ricotta recipe
- 4 eggs, separated
- 1 1/3 cups ricotta
- 3/4 cup milk
- 1 cup flour, sifted
- 1 tsp baking powder
- 50g butter
Separate eggs, whites in clean bowl or mixer, yolks in medium mixing bowl. To yolks, add milk and ricotta, combine with fork.
Add sifted flour, baking powder and combine. Beat egg whites until they form stiff peaks. Add egg whites to rest of mix, 1/2 at a time and combine gently - you need the mix to remain fluffy.
Heat frypan, spray with non-stick spray and add a portion of your butter, melt, turn down your heat to low.
Add your mixture a dessertspoon at a time - and limit to three a batch.
Turn over after about 1 minute - it doesn't bubble up top like a pancake does, so keep an eye on them, after the first turnover you should get an idea of how long it takes.
Serve with your jam, whatever! You will never make this recipe just once!
- Try making your own ricotta for this recipe – it’s easy and economical!
- The good thing about these hotcakes - is you can make them ahead of time and freeze.
- They make a great breakfast, snack, dessert that the kids will love. These are definitely best eaten straight off the hotplate, smeared them with jam or honey.
Related pancake recipes:
This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.