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Ricotta Hotcakes with Strawberries and Banana

Ricotta Hotcakes with Strawberries and Banana recipe, brought to you by MiNDFOOD.

Ricotta Hotcakes with Strawberries and Banana

Ricotta is wonderfully versatile and suitable for sweet or savoury dishes. Whip up a batch of these old-school hotcakes served with fresh fruit for a luxurious late brunch.

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.

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