It’s time for the last sweet treat recipe from our guest food bloggers, Tasted by Two – who could say no to a delicious stack of fluffy hotcakes? Not us!
Ricotta Hotcakes, by Tasted by Two
Nothing says the weekend like a scrummy plate of hotcakes. I was given this amazing recipe by Ben Farley, an ex-chef who now runs a BBQ cooking school in the Hunter Valley. I dare say, these ricotta hotcakes are the best I’ve ever tried! The secret lies in the egg whites, which ‘puffs’ up the mixture, turning hotcakes into soft airy pillows. This is a really simple recipe to keep up your sleeve for a rainy Sunday, and the best thing is you can dress it up with whatever topping you wish, be it berries, yoghurt or maple syrup!
Ingredients
250g ricotta 150ml milk 3 eggs 185g plain flour 1tsp baking powder 30g caster sugar 50g butter A pinch of salt
Method 1. Cream egg yolks and sugar in a mixing bowl. Add ricotta and milk, mix to combine. 2. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined. 3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon. 4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch). Cook over low to medium heat until both sides are golden. 5. Top with fresh fruit, maple syrup, yoghurt to serve.
Did you miss any of Tasted by Two’s other delish recipes? Be sure to try their Yoghurt Berry Trifle, Red Velvet Cupcakes & Mango Pudding. Phwoar, talk about cooking up a storm!
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