Ricotta Hotcakes

In which I share my `special occasion' version of pancakes...Donna Hay's Ricotta Hotcakes with maple butter & cinnamon sugar.  The only thing better than pancakes in pajamas, is random pancakes for lunch or dinner on a weekend when they're least expected.  Today we ended up having them for lunch just because.... 

hotcakes_small.jpg

...(well technically `just because we got given too much ricotta at the deli' :)

I usually end up making these when we have visitors for brunch because they have a few extra steps & involve ingredients I don't always have in the fridge. That's why I call them special occasion hotcakes...they puff themselves up beautifully and aren't super heavy thanks to the buttermilk and egg whites softly folded through the batter. It's 100% worth the extra effort :)  Today I had mine with maple syrup, strawberries & dollops of creamy vanilla yoghurt...just how a lazy lunch on a weekend should be!

Ricotta Hotcakes (serves 4)

1 1/2 cups self raising flour
1/2 cup caster (super fine) sugar
4 eggs, separated
1 1/2 cups buttermilk
1 teaspoon vanilla extract
200g ricotta
  

Place flour, sugar, egg yolks, buttermilk & vanilla in a bowl and mix to combine. Add ricotta and stir through. Whisk egg whites until stiff peaks form, and fold through the flour mixture. Heat a lightly greased large non-stick frypan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3-4 minutes each side or until puffed and golden. Serve with cinnamon sugar (1/4 cup sugar + 1 teaspoon cinnamon) or maple butter (80g softened butter + 2 tablespoons maple syrup combined)...or both!

My notes:  I like to get the ricotta from the deli rather than the super smooth ricotta you find in the fridge section of the supermarket.  I break it up into biggish lumps and stir it through the batter letting it come apart slightly but not completely. This way you stumble across little pockets of ricotta in the cooked hotcakes when you're eating them :) It also means they don't look perfectly round & flat when cooked...I like them better a little misshapen!  I always add a bit of butter to the pan when cooking to get slightly crunchier edges and a bit more of a golden brown look, even though my frypan is non-stick. You could then serve them with maple syrup instead of maple butter to balance it out.

Do you have a recipe that dresses up an everyday meal to be a little bit more special? Feel free to share via the social media links below... 

 

Design Resources: pictured in the background of the photo...Paislee Press' Midnight Edition of Project Life cards...loving the yellow, black & grey simplicity. Mug from Typo. My favourite linen napkins from Aura Home.


You Might Also Like: Homemade Granola &  Brunch: City vs. Burbs