Ricotta Hotcakes
Fluffy ricotta hotcakes served with sweet roasted oranges create a delightful breakfast treat. These hotcakes are light and airy, perfect for a cozy morning indulgence. The combination of tender ricotta, airy egg whites, and a touch of sweetness makes for a delicious meal that pairs beautifully with the citrusy burst of roasted oranges. Enjoy these hotcakes with your favorite toppings for a delightful and satisfying breakfast experience.
— Constant Cookbook
Ingredients
- 100g plain flour
- 1 tsp baking powder
- 4 eggs , separated
- 100ml milk
- 250g ricotta
- 25g butter , melted, plus extra for frying
- a little demerara sugar , for sprinkling
- bacon and maple syrup, or avocado and tomato, to serve (optional)
Instructions
- Heat the oven to 180C/160C fan/gas 4. First, prepare the oranges. Put the slices in a baking dish with the sugar, vanilla and butter. Roast for 15 mins, then remove from the oven and reduce the heat to 150C/130C fan/gas 2.
- Separate the egg whites and yolks into two bowls. Mix the ricotta and milk into the bowl with the yolks, then stir in the flour and sugar. Whisk the egg whites with a pinch of salt until fluffy and aerated, then fold a spoonful into the ricotta and egg yolk mixture until loosened, then fold in the rest, being careful not to knock out the air.
- Heat a little butter in a non-stick pan and add 2 spoonfuls of batter per hotcake. Cook on a medium-low heat for 3-4 mins on each side. Keep the cooked ones warm in the oven while you work with the rest of the batter. Serve the warm hotcakes with the blood oranges, along with their syrup, and some crème fraîche on the side if you like.
Yield
Makes 8
Nutrition
- Calories: 478 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 44 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.7 milligram of sodium
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