Serves 4
1¼ cups ricotta
¾ cup milk
3 eggs, separated
1 cup self-raising flour
2 tbs caster sugar
pinch of salt
butter, to grease frying pan
250g punnet strawberries, hulled, halved or sliced, to serve
2 bananas, sliced, to serve
yoghurt, to serve
honey, to serve
1 Whisk ricotta, milk and egg yolks in a bowl. Sift flour over ricotta mixture. Add sugar and whisk until well combined. Using an electric hand-beater, beat egg whites and salt until stiff peaks form. Gently fold through ricotta mixture.
2 Heat a non-stick frying pan over medium-low heat. Lightly grease with a little butter. Drop ¼ cup batter into pan and spread to about 9–10cm. Cook for 2 minutes or until bubbles form on top. Turn and cook for a further 1 minute or until hotcake is cooked through. Transfer to a plate. Continue to make hotcakes with remaining batter.
3 Serve 3 hotcakes on each plate with strawberries, banana, yoghurt and honey.