Ricotta Hotcakes

These light & fluffy breakfast delights are similar to what South Africans call ‘flapjacks’.

250gr Ricotta cheese
125ml Milk
2 eggs, separated
100gr all-purpose Flour
1 teaspoon Baking powder
1/4 teaspoon Salt

Place the ricotta, milk and egg yolks into a bowl and mix well to combine. I started using a fork but made a big mess so instead I used electric hand mixer to get a smooth consistency. Sift in the flour, baking powder and salt. Mix together with the ricotta mixture.

Separately, beat the egg whites until they form soft peaks. Fold the egg whites into the ricotta mixture.

Heat a little butter in a large frying pan and drop in dessertspoons of batter. Once you remove the hotcakes you will need to add more butter into the pan to continue frying more.

Cook the hotcakes until golden before flipping them over.

Serve with hot with golden syrup/honey or any sweetener you prefer. I like to serve this with fresh fruit – depending what I have in the house at the time/what is in season – strawberries/kiwi fruit/bananas.

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