Ricotta Hotcakes
/
Ricotta Hotcakes
Ingredient
Firm ricotta, plus extra for serving
4 eggs, separated
¾ cup buttermilk
2 tbs maple syrup, plus extra for serving
1 cup plain flour
1 tsp baking powder
Method
In a bowl whisk the egg yolks, buttermilk and maple syrup together.
In another bowl whisk the egg whites to stiff peaks.
Combine the dry ingredients a bowl. Fold through the egg yolk mixture and crumble in the ricotta. Gently fold the whites through to make a light fluffy batter.
Heat a non-stick frypan over a medium-high heat. Grease the pan with butter and then ladle in the pan and batter. Cook until the sides brown and bubbles start to pop through the batter. Flip and cook the other side. Repeat this process until all the batter is cooked.
Serve each hotcake stack with more ricotta and maple syrup.
Recipe by Michael Weldon
