Ricotta Hotcakes
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!