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.
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