ricotta hotcakes served with almond butter, berries and honey


A Sunday morning with Bill Granger’s ricotta hotcakes served with almond butter, berries and honey..... YES please! 
Serves 4

1 1/3 cups ricotta
3/4 cup milk (I use coconut milk)
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
50g butter

1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 2. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. 4. Fold egg whites through batter in two batches, with a large metal spoon.
5. Lightly grease a large non-stick frying pan with a small portion of butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). 6. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. 
7. Transfer to a plate and quickly assemble the other ingredients. 

NOTE: I make this the night before and store in fridge. Makes for a nice calm morning with yummy pancakes. Use egg or parfait rings to cook hotcakes in and they will rise nicely.