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Ricotta Hotcakes

Another use for the leftover ricotta. I used my already flavoured ricotta with orange zest, cinnamon and cardamom.
Course: Breakfast, Brunch
Cuisine: Australian
Keyword: Hotcakes, Ricotta recipes
Servings: 12

Equipment

  • frying pan or crepe pan

Ingredients

  • 250 g ricotta, use the drier kind or drain
  • 125 ml whole milk
  • 2 eggs, separated
  • 100 g self-raising flour
  • pinch salt
  • butter for cooking and for serving
  • fruit or maple syrup or honey for serving

Instructions

  • Mix the ricotta, milk and egg yolks in a bowl.
  • Add the flour and salt
  • Beat the egg whites and fold into the batter.
  • Heat up a cast iron crepe pan or flat frying pan.
  • Rub a generous knob of butter around the pan.
  • Prepare an envelope in tin foil to keep the hotcakes warm until all of them are cooked.
  • Using a dessert spoon, add dollops of the batter and leave to cook for a few minutes until you can easily lever off the hotcake and flip it over. Cook until golden. Keep going until they are all cooked.
  • Serve with butter, fruit, maple syrup or honey or all of these things.