Prep time
MinutesCook time
MinutesServes
Adults
Easy
Difficulty
Easy - Med - HardRicotta Hotcakes
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.
Ingredients
- 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 frying
- A handful of fresh berries to serve
- Icing sugar to dust for decoration
Method
- 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.
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