RICOTTA HOTCAKES
 NIGELLA

Photograph by Petrina Tinslay

INGREDIENTS

250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 teaspoon baking powder
pinch salt
2 teaspoons groundnut oil
TO SERVE:
250g strawberries, chopped (or other berries of your choice, of course)
Serving Size : Makes about 25.
METHOD

1.Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy – this isn’t hard work even, whisking by hand, which is all that’s needed here – and then fold them into the ricotta mixture.
2.Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
3.Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup – if you must – and strawberries.



REVIEWS

These are simply gorgeous! So light and tasty ..utterly divine!!

emj23

My family prefer the instant pancake mix from NE and they are cheaper, lower fat and easier to make. Apart from a lemony freshness I couldn't see what I was getting from the ricotta, and a spritz of lemon juice over the NE pancakes works just as well.

Sauce_pot

Just love these pancakes. so light, somewhat creamy melting away in your mouth. To bad my children, again, love plain pancakes made Belgian traditionally with fresh yeast.

AVCuitT

Wonderful and fluffy. The ricotta adds a sour note and makes the centre creamy.

Frcdngirl

Adding stout to a ricotta pancake recipe is wonderful - give it a try sometime!

Bubbelah

Oh the pleasure you bring me Nigella! A triumph!!!

beejly

Just made these with my 9 year old daughter - delicious! She judged them the best we've ever made (I tend to agree).

MamaMc

I did these with blueberry syrup and they are soooooooooo good!

Ninny_Poo
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