difficulty Moderate
equipment
  • whisk/electric mixer
  • bowl
  • non-stick pan
author Mowie Kay
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  3/4 cup 3/4 cup milk  
  1. mix milk and egg yolks together.
  2. beat egg whites until stiff peaks form and fold through batter.
  4 whole 4 whole eggs (separated)  
  1 cup 1 cup plain flour  
  1. add flour, baking powder and salt and mix.
  1 tsp 1 tsp baking powder  
  1 whole 1 whole pinch salt  
  1 1/3 cup 1 1/3 cup ricotta  
  1. add ricotta last and mix, making sure not to over mix, as the hotcakes are best when they've got crumbly bits of ricotta throughout.
50 g   50 g butter  
  1. grease a non-stick pan lightly with butter and drop 2 tablespoons of batter per hotcake into pan. i usually make 3 per batch. cook over medium heat for 2 minutes each side until golden.
  2. serve with banana and maple syrup (personally, i love them with vanilla yoghurt and raspberry jam).