Ricotta hot cakes
( MAKES 16 )
I often use ricotta in hotcakes, cakes, muffins and pancake batters. The acidity helps tenderise gluten and prevents proteins from forming, and it adds a lovely light texture and keeps baking moist. I like these with yoghurt and lemon curd but they are equally delicious served with bacon, bananas and maple syrup.
- Combine all ingredients except egg whites and butter in a bowl and beat to combine in a smooth batter.
- In a separate bowl, beat egg whites to soft peaks then fold gently into the ricotta batter.
- Heat a little butter in a frypan. Use ¼ cup of batter for each hotcake and cook over a medium heat until bubbles form on the surface. Turn and cook on the other side until the hotcakes are cooked through (about 1½ minutes each side). Keep warm in the oven while you cook the remaining mixture, adding more butter to the pan between batches.
- Serve topped with yoghurt, curd and passionfruit syrup, if desired.
See more of Annabel's ricotta recipes