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There is nothing I like more than sweetened ricotta in a dessert or with a breakfast food. The richness, the smooth texture, the sheer luxury. So naturally discovering the following recipe is pretty exciting.

Ricotta Hotcakes with Berry Compote

Recipe, word and photos via I Heart Cake!

(serves 2-3)

Ingredients

  • 1 1/3 cups ricotta
  • ¾ cup milk
  • 4 eggs, separated
  • 1 cup plain all-purpose flour
  • 1 tsp baking powder
  • a pinch of salt
  • 50g butter

Method

  1. Place ricotta, milk and egg yolks in a bowl and mix to combine.
  2. Sift the flour, baking powder and salt into the ricotta mixture and mix until incorporated.
  3. Place egg whites in a dry clean bowl and whip until stiff peaks form.
  4. Fold egg whites into the batter using a wide metal spoon. Do this in two batches.
  5. Over a low to medium heat, lightly grease a large non-stick frypan with a small portion of butter.
  6. Drop a ladleful of batter into the pan and cook for two minutes or until the edges have turned golden brown.
  7. Flip the hotcakes over and fry until it is cooked through.
  8. Transfer to a plate. Top with anything you like!
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