Fluffy Ricotta Hotcakes

Fluffy Ricotta Hotcakes aren’t like your regular everyday pancakes.  They’re super light and airy, next level delicious and don’t set like bricks in your belly!

Now don’t get me wrong, I love pancakes. And I just so happen to have previously shared a favourite recipe for my Winter Spiced Apple Pancakes.  They’re amazing!  Seriously.  But these Ricotta Hotcakes are fluffy beyond imagination.  You can make up a batch in no time and can keep them warm without compromising that fluffiness!

DO FLUFFY RICOTTA HOTCAKES TASTE LIKE CHEESE?

Hell no!

Ricotta cheese is a light, fluffy cheese.  Put it in hotcakes and it makes them super light and fluffy.  You don’t even taste the cheese -it’s just a smooth, airy and fluffy hotcake.

WHAT MAKES THESE HOTCAKES SO GOOD?

• Ricotta cheese gives a light, fluffy almost cheesecake-like texture
• Egg whites:  I use separated eggs and beat the egg whites.  This makes the hotcakes airy, like a soufflé
• Self raising flour helps to lighten and lift the hotcakes as well
• You can make the whole batch, keep them warm and then serve together -they don’t set like rubber!

TOPPINGS FOR FLUFFY RICOTTA HOTCAKES

• Vanilla Mascarpone Cream (my favourite!). It’s silky and light and not too sweet.  And I’ve included it in my recipe.
• Maple Butter (it’s just maple syrup mixed with soft butter and it’s freakin” delicious!)
• Homemade Lemon Curd with crushed meringues (Lemon Meringue Hotcakes!)
• Homemade Salted Caramel
• Fresh Fruit
• Caramel Bananas
• Or just lemon and sugar (perfect!)

Fluffy Ricotta Hotcakes with Vanilla Mascarpone Cream

Fluffy Ricotta Hotcakes aren't like your regular everyday pancakes.  They're super light and airy, next level delicious and don't set like bricks in your belly!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Afternoon Tea, Breakfast, brunch, Dessert

Cuisine American, Australian, English

Servings 4

Ingredients

  

1x2x3x

Hotcakes

• 150 g self raising flour
• 50 g caster sugar
• 160 g smooth ricotta
• ⅔ cup milk
• 4 eggs separated
• melted butter, for greasing the pan

Vanilla Mascarpone Cream

• 100 g mascarpone
• ½ cup cream
• 30 g icing sugar
• ½ tsp vanilla extract

Instructions

 

Vanilla Mascarpone Cream

• Place all ingredients in a bowl and beat with an electric handheld mixer, until stiff peaks form.
• Place cream into refrigerator until hotcakes are ready

Hotcakes

• Combine self raising flour and sugar in a mixing bowl
• In a separate bowl, whisk together the ricotta, milk and egg yolks until smooth
• Add this to the flour and sugar, whisking until batter is smooth
• In another bowl, use a handheld electric whisk to bring the egg whites to soft peaks
• Gently fold the egg whites into the batter, in 2 batches
• Heat a non-stick skillet or pan over low-medium heat and brush with a little of the melted butter
• Using a ¼ cup, scoop batter into the pan (you can spread the batter a little with the cup). Cook until bubbles start to pop (1-1½ minutes)
• Once the hotcake is golden brown (you can lift a little to check), flip it over and cook for another 30-40 seconds on the other side.
• Repeat with the rest of the batter, brushing the pan with melted butter between hotcakes
• Serve warm, topped with Vanilla Mascarpone Cream or any of your favourite toppings

Keyword brunch, buttermilk pancakes, hotcakes, ricotta hotcakes

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