Fluffy ricotta hotcakes are a perfect breakfast whatever the weather. You’ll be hugely popular if you whip up this pancake recipe for brunch one Sunday.

Makes
10

Preparation

10min

Cooking

10min

Skill level

Easy
By
Average: 3.3 (95 votes)
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Ingredients

  • 60 g (2½ oz) butter
  • 1 tsp ground cinnamon
  • 250 g (9 oz) ricotta cheese
  • 125 ml (½ cup) milk
  • 2 large eggs, separated
  • 100 g (3½ oz) plain flour, sifted
  • 1 tsp baking powder
  • 1 pinch sea salt
  • honey and fresh fruit, to serve (optional)

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.

Instructions

Mix to combine the butter and cinnamon.

Combine the ricotta, milk and egg yolks in a bowl and mix well. Fold in the flour, baking powder and pinch of salt and gently beat to make a smooth batter. In a separate clean bowl, beat the egg whites until you have soft peaks, then fold them into the ricotta mix.

In a large, heavy-based frying pan, melt a heaped teaspoon of the cinnamon butter and, when it begins to foam, add tablespoons of the batter, leaving a little space between each one. When you can see the bubbles breaking through the surface, turn them over. Once the pancakes are cooked and golden on both sides, transfer to a warm plate and cover with a tea towel to keep warm while you cook the remainder. Dot with the remaining cinnamon butter and serve with a drizzle of honey and some fresh fruit, if you want.