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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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
Ingredients
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 teaspoon 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
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