breakfast treats – ricotta hotcakes
when i read through other food blogs there is something that always fills me with a sense of longing – stories of weekend breakfast treats.
i have decided that this week is going to be the start of making time at the weekends, so that David and i can indulge and maybe create some breakfast rituals of our own.
top of my list of things to try were nigella lawson’s ricotta hotcakes which were wonderful. i served these with a fruit salad of raspberries, orange segments and pomegranate seeds which had been marinated in a little orange juice. a drizzle or two of maple syrup was the final touch.
i’ll definitely be making these again, maybe with some crispy bacon or smoked salmon for a savoury version.
ricotta hotcakes (makes about 25)
from nigella lawson’s forever summer
250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 teaspoons baking powder
2 teaspoons groundnut oil
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 and then fold them into the ricotta mixture.
heat the oil is a large frying pan and drop in heaped tablespoons of batter. 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 warm plate, while you work your way through the batter.