Ricotta Hotcakes with Strawberries

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Yield: 4


  • 1 punnet strawberries.
  • 1 teaspoon thyme leaves or finely chopped basil (optional)
  • 250g ricotta cheese
  • ¾ cup milk
  • 2 eggs, separated
  • 1 cup flour
  • 1 teaspoon baking powder
  • r pinch of salt


Chop strawberries and place in a bowl with the thyme/basil if using.  Gently mash with a potato masher tor press up some liquid.

Mix the ricotta, milk and egg yolks in a bowl.  Sift over combined flour, baking powder and salt, gently mix to combine.
Whisk egg whites until stiff and gently fold into the ricotta mixture until just mixed.
Heat a knob of butter in a large frying pan over a medium heat. Drop heaped tablespoons of mixture into the pan and cook the hotcakes until golden on both sides.  Remove from the pan and cover with a clean tea towel until all hotcakes are cooked.
Serve warm hotcakes dusted with icing sugar, a spoonful of strawberries and a dollop of thick yoghurt if you like.

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