Ricotta is the secret ingredient to these beautifully light and fluffy hotcakes. Better make a double batch!
What you need
250g Perfect Italiano Ricotta
1 cup flour
2 tsp baking powder
3 Tbsp caster sugar
½ cup Anchor Blue milk
1 tsp vanilla essence
1½ cups fresh or frozen raspberries
A little Anchor butter, to cook
Here's how it's done
Separate egg yolks and whites into two large mixing bowls. To the yolks, add the ricotta, flour, baking powder, sugar, milk and vanilla. Stir until just combined (don’t beat or the hotcakes won’t rise and will be tough).
Using a clean electric beater, beat egg whites to stiff peaks form. Fold half into the ricotta mixture then, once incorporated, fold in the remaining egg whites. Fold in berries.
Melt 1 tsp butter in a heavy-based frypan over a medium heat and when it sizzles drop large spoonfuls (about a third of a cup each) of the mixture into the pan and cook until lightly browned on both sides and the batter is set. (Resist the urge to flatten them with a spatula – you want to keep the air in there).
Serve immediately with fresh berries, sifted icing sugar and a drizzle of maple syrup.
Hotcakes are best served as soon as they’re cooked. Instead of serving them in batches, brown them on both sides in the pan but don’t fully cook them. When you’re nearly ready to serve, pop them in a 180˚C oven for about 5 minutes.