Ricotta Hotcake

Cook Time 20 minutes

Servings 2-4


250 gm Ricotta
4 egg yolks
1 tsp vanilla bean extract
1 cup self-raising flour
200ml milk
4 egg whites
½ cup caster sugar
50g unsalted butter

200g assorted berries
2 tbsp roasted slivered almonds
Zest of 1 orange
Maple syrup
Dollop mascarpone
Icing sugar


Preheat oven to 170°C. Place a 30cm metal-handled frypan in oven to heat.

Combine ricotta, egg yolks and vanilla in a large bowl and whisk until smooth. Add milk and sift in flour,  and whisk to combine.

In a separate bowl or stand mixer, whisk egg whites until foamy. Gradually add sugar, approximately 2 tablespoons at a time, and whisk until thick and glossy. Egg whites should leave a trail.

Add ⅓ egg white mixture to ricotta batter and fold gently to combine. Repeat with remaining mixture.

Add butter to preheated frypan and allow to melt in the oven for 25 minutes or until golden and cooked.

Serve with berries, almonds, orange zest, maple syrup, mascarpone and a sprinkling of icing sugar.


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