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½ cup ricotta cheese
2 eggs, separated
1/3 cup milk
½ cup self-raising flour
1tbsp honey
1tbsp butter
Mango and extra honey to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the ricotta, egg yolks and milk into a bowl and mix until combined. Sift the flour into a separate bowl, then stir in the ricotta mixture and hone. In a third bowl whisk the egg whites until stiff and gently, but thoroughly, fold them into the ricotta mixture. Heat a non-stick frying pan over medium heat and add half the butter. Place two heaped tablespoons of mixture per hotcake into the pan and cook for two minutes on each side or until pugged and golden (cook 3 hotcakes at a time). To serve, stack 3 hotcakes on each plate, top with mango slices and drizzle with extra honey. Serves 2.