Ricotta Hotcakes

Ben ODonoghue brightens up dreary mornings with these fluffy, moreish hotcakes perfect with lashings of maple syrup and a hot cuppa
Ricotta Hotcakes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the ricotta hotcakes

  • 175 ml milk
  • 4 eggs, separated
  • 225 g buffalo ricotta cheese, drained
  • 120 g plain flour
  • 1 tsp baking powder
  • pinches salt
  • knob of butter

To serve

  • bananas
  • chopped pecans
  • maple syrup

Tips and Suggestions

Leftover hotcake batter can be stored in the fridge for up to 24 hours, covered with cling film.


1. Combine the milk and egg yolks together in a mixing bowl.

2. Sift the flour, baking powder and salt into the egg and milk mixture. Mix well until a smooth batter forms. Crumble the ricotta cheese and stir into the batter.

3. In a separate bowl, whisk the egg whites until stiff peaks, then gently fold into the batter.

4. Heat a non-stick frying pan and melt a knob of butter. Drop two tablespoons of batter per hotcake into the pan and fry for 2-3 minutes, until lightly golden. Flip over and cook for a further 2-3 minutes. (Dont cook more than three hotcakes at a time)

5. Transfer the hotcakes to a warm plate and serve with sliced ripe bananas, a sprinkle of chopped pecans and a drizzle of maple syrup.

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