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.
- 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)
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.
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.