This Ricotta Hotcake recipe is a quick and filling way to start the day right. Ricotta Hotcakes surged in popularity after the success of Bills cafe in Sydney. The cafe, ran by Bill Granger, launched a new wave of fresh, healthy breakfast options. It also raised the profile of Australian cooking across the globe. Most famously, Granger has made Australia synonymous with Avocado Toast.
For this hotcake recipe I recommend using full fat ricotta. This is better tasting. Many studies also show health benefits of full fat dairy over skim or no fat options.
- 1 1/2 cups full fat ricotta
- 1/2 cup full fat milk
- 1 cup plain flour
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- A pinch of salt
1. Separate the yolk from the egg whites and beat the whites until fluffy. The fluffier the egg whites the fluffier the hotcakes, so don’t skimp on this step. Set aside.
2. Mix the egg yolks with the ricotta and milk.
3. In a separate bowl sift the flour, baking powder and salt together.
4. Fold the flour mix into the ricotta mix. Add the vanilla essence.
5. Gently fold the egg whites into the mixture.
6. Melt the butter in a saucepan over medium heat. Scoop about two tablespoons of the ricotta batter and place in saucepan until it bubbles, and then flip over. The hotcake is ready when it is firm and lightly golden.
7. Repeat step 6 until all hotcakes are made. Serve with berries or syrup. Enjoy!