It's hard to make normal pancakes if you've got ricotta in the fridge because Bill Grainger's recipe for Ricotta hotcakes is immense. So light and fluffy but still crispy on the outside, they also absorb maple syrup like a dream!
4 eggs separated
1 1/3 cup of ricotta
3/4 cup of milk
1 tsp baking powder
pinch of cinnamon
1 cup of flour
butter for frying
- Combine ricotta, milk and egg yolks into a bowl.
- Sift the flour, baking powder and cinnamon into a bowl.
- Heat a non-stick frying pan, melt the butter, and cook batter (2tbsp) for a couple of minutes on both sides until golden.
- Stack up high and drizzle maple syrup over hotcakes with fresh fruit and yogurt.