Ricotta Hotcakes
Photography Yuki Sato.
These hotcakes are outrageously high and fluffy — an epic holiday treat.
Serves: 6
INGREDIENTS
1¼ cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
pinch salt
250 grams ricotta
¾ cup buttermilk
2 large egg yolks
2 large egg whites, beaten to firm peaks
2 tablespoons rice bran oil
TO SERVE
12–18 rashers bacon, optional
mānuka honey or maple syrup
METHOD
Sift the flour, baking powder, caster sugar and salt into a large bowl.
Whisk the ricotta, buttermilk, and egg yolks to combine. Add the beaten egg whites and fold in to the flour mixture to form a batter.
Heat a little of the oil in a frying pan over a medium heat and drop in ⅓ cupsful of batter. After a few minutes flip to cook other side. These hotcakes are super high and fluffy, to ensure they are cooked all the way through, once flipped, cover the frying pan with a lid to steam them and assist in even cooking. Continue with the remaining oil and batter.
If you are serving bacon, lay it out on a baking tray and grill while you cook the hotcakes.
TO SERVE: Serve the hotcakes with grilled bacon, and drizzle with honey or maple syrup.
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126
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