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!
Servings: 4
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 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