Ricotta Hotcakes recipe: Nigella Lawson - Forever Summer
- 9 ounces ricotta cheese
- ½ cup semi-skimmed milk
- 2 large eggs, separated
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- Oil, for frying
- 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 a smooth batter.
- Beat the egg whites until they become foamy and then fold them into the ricotta mixture.
- Heat the oil in a large frying pan and drop in headed dessertspoons of batter. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute.