Ricotta Hotcakes

Recipe serves 3-4

Ingredients:

For the pancakes:

- 340g ricotta cheese

- 190ml milk

- 4 egg yolks

- 4 egg whites

- 125g plain flour

- 1 tsp baking powder

- Pinch of salt

- Butter (for the pan)

Toppings:

- I used sliced raspberries, charred peaches, honeycomb, chopped hazelnuts walnut cookie crumb and a dollop of ricotta (but change it up depending on what’s seasonal)

Instructions:

- In a large bowl, add your ricotta, milk and egg yolks. Whisk to combine. Sift in the dry ingredients and whisk.

- In a separate bowl, whip your egg whites until firm. Fold the egg whites into the batter slowly.

- Melt butter in a pan over medium heat, and scoop batter into the pan using a measuring cup/ladle (depending on how large your pan is). Wait until bubbles form on the top, or the bottom is nicely browned, then flip and cook the other side. Repeat until all your batter is gone.

- Top with toppings of your choice.