...like my love for Ricotta Hotcakes, Bill's Ricotta Hotcakes to be specific.
The first time I made this was over 2 years ago. Pretty much, not long after I started this blog. Check out the before and after shots eh?
It was like, I found my first love.. all over again...... except this time it's with ricotta (cheese). Ok, maybe I'm exaggerating a bit, but you know what I mean. The first time I tried ricotta cheese, I turned my nose up and bah humbugged it. It was a baked ricotta with cumin and some salt and pepper.. I think.
Of course, that was many moons ago, when I was none the wiser.
After the hotcakes discovery, I went ricotta mad for a bit:
- Ricotta on toast with honey
- Ricotta on toasted bagel
- Ricotta on toasted raisin bread
- Ricotta cheesecake
- Ricotta and spinach cannelloni
- Ricotta this,
- Ricotta that....
The last time these fluffy hotcakes lined my plates were over a year ago right, just before we left Melbourne for London. Ironically, it was only this week that I started craving for them again.
1 1/3 cups ricotta
3/4 cup milk
4 eggs separated
1 cup plain flour
1 tsp baking powder
1 pinch of salt
50g of butter
- Combine ricotta, milk and egg yolks in a bowl (mix well).
- Sift flour, baking powder and salt until just combined.
- Beat eggs white in another bowl until light and fluffy.
- Combine flour mix and ricotta mix.
- Fold in egg white into batter in two separate lots.
- Heat some butter in the pan and place 2 tbsp of batter onto the pan.
- Cook until the top of the mix starts to bubble and flip over gently.
*Should make about 8 or 9 hotcakes depending on the size.
Oh, in case you're wondering, that blob on top of the hotcakes is actually Honeycomb Butter topped with more Honeycomb. Extravagant... but overrated. The butter bit was nice but I'm not sure I like the honeycombs. They tasted kinda... waxy.. haha. Maybe.. it's just me... ;)