Ricotta hot cakes with raspberries (Bill's)

You'd think that after all the food last night I wouldn't be hungry today but sure enough this morning, as soon as I had pancakes on the mind there were pancakes in the pan.

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!

Serves 4-5

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

fresh raspberries

maple syrup

fresh yogurt

1. Combine ricotta, milk and egg yolks into a bowl.
2. Sift the flour, baking powder and cinnamon into a bowl.

Whisk egg whites in a clean, dry bowl and beat until soft peaks form. With a large metal spoon, fold the meringue through the batter in two batches.

1. Heat a non-stick frying pan, melt the butter, and cook batter (2tbsp) for a couple of minutes on both sides until golden.
2. Stack up high and drizzle maple syrup over hotcakes with fresh fruit and yogurt.