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

pinch salt

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.