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Ricotta hotcakes with fresh berries

These ricotta hotcakes are the lightest, fluffiest version of pancakes we've ever come across! If you like a little something sweet for breakfast, this is sure to hit the spot.


Preparation time

15 minutes 

Cooking time

5 minutes


2 (large)


3/4 cup milk

1 1/8 cups self raising flour

1/2 cup ricotta 

1 tbsp sugar

1 egg, whisked

1 drop vanilla extract

2 tbsp melted butter

1 tbsp lemon juice

1 tbsp lemon zest

1/2 tsp baking soda

1 tbsp vegetable oil, for fying

A handful of fresh Australian Grown berries to serve

Icing sugar to dust for decoration



  • Whisk milk and baking soda together, then add egg, ricotta, sugar, vanilla essence, butter, lemon juice and zest and flour, until all ingredients are incorporated and the mixture is smooth.
  • Let your mixture come up to room temperature for five minutes or so, while you wash your decorative berries and heat your vegetable oil in a frying pan on medium-high heat.
  • Cook your hotcakes one by one, using approximately one quarter of a cup of batter a time. When bubbles appear approximately two or three minutes later, flip and cook the other side for another two or three minutes.
  • Serve with fresh Australian Grown berries and a dusting of icing sugar. 




Image credit: Monika Grabkowska