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Ricotta Hotcakes

by . Featured in NIGELLA SUMMER
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Introduction

These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy.

These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy.

Ricotta Hotcakes
Photo by Petrina Tinslay

Ingredients

Makes: about 25

Metric Cups
  • 250 grams ricotta cheese (full-fat / wholemilk)
  • 125 millilitres semi skimmed milk
  • 2 large eggs (separated)
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 teaspoons groundnut oil
  • 250 grams chopped strawberries (or other berries of your choice)
  • 1 cup ricotta cheese (full-fat / wholemilk)
  • ½ cup reduced fat milk
  • 2 large eggs (separated)
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 teaspoons peanut oil
  • 8 ounces chopped strawberries (or other berries of your choice)

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.
  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.

Tell us what you think

What 9 Others have said

  • I make these nearly every week for breakfast now, they are so good! I add fun little things to mix it up, sometimes mini choco chips, sometimes raspberries, sometimes peaches, the list goes on and on. I'm making them for my Italian family this Thanksgiving - they can't wait for some "cannoli pancakes"!

    Posted by DianaLib on 18th October 2014
  • I've just made them for breakfast and I'm totally delighted - the texture is amazing! I've used coconut oil for frying and felt like finding the taste of summer at the end of September...Thank You so much, Nigella ^^

    Posted by Martuszka on 28th September 2014
  • These have become a firm family favourite! When I'm stuck for an after school meal idea I turn to these hot cakes. Not only does my 4 year old love these with cheese/ham/fruit/honey, he'll also gladly help with the measuring and whisking. Fab!

    Posted by Yorkshire Mummy on 9th October 2014
  • I tried this recipe a couple of years ago after seeing Nigella make these delish morsels. Absolutely scrumdiddlydelicious! My whole family has adopted this lovely recipe, which we make for Christmas day brekky every year. Thanks Nigella!

    Posted by Tash8497 on 15th December 2013
  • Definitely the best recipe for pancakes. I even keep from greasing the pan, since I use teflon pans to fry the batter. Many thanks from me and my mate, who loves to eat tons of these delicious pancakes

    Posted by _Manu_ on 5th September 2013
  • Just made these, and they taste fantastic! I had a 300g tub of ricotta, and didn't want to be left with some, so I added it all, and it worked great!

    Posted by Gnomii on 7th September 2013
  • Made these this morning- the kids loved them with a bit of agave syrup on top. Very easy and delicious- very light!

    Posted by julesyb on 11th November 2012
  • First saw this recipe on TV, I´ve made them and it´s the best recipe in the world, light and tasty!

    Posted by Lulavig on 10th November 2012
  • I made this guys like a week ago, I totally prefer them from regular ones, they are very light and so creamy !!! lovely

    Posted by priz on 9th April 2012
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