Ricotta Hotcakes

After my brother made lasagna, I spotted a whole tub of ricotta left over in my fridge. Yeay!!! Finally I could try out Nigella Lawson's Ricotta Hotcakes! I've been dying to try out this recipe. I've pretty much tried out every pancake-recipe known to man. Last year, around October and November, I ate pancakes every single day for breakfast! No really, I did. After eating pancakes for 60 days, you've had enough pancakes for one year. But my pancake-cravings are starting to come back again (must be Halloween), so I made some Ricotta Hotcakes. Well I wish I had this recipe last year, because it makes the most delicious pancakes ever! Very light and fluffy, moist and tasteful. I have to buy some more ricotta. Rating: 5 out of 5.

Ricotta Hotcakes recipe: Nigella Lawson - Forever Summer

Ingredients:
- 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

Instructions:
- 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.


9 ounces ricotta cheese.

The pancake batter. Very light because of the egg whites.

Cooking.

Served.

Ricotta Hotcakes aka the best pancakes ever!!

Click here to see Nigella whipping up some of these delicious pancakes.