Ricotta and Yoghurt Hotcakes
- 125 grams ricotta cheese
- 125 grams unsweetened pro-biotic yoghurt
- 125 ml milk
- 2 large eggs (separated)
- 100 grams plain flour
- 1 teaspoon baking powder
- pinch of salt
- butter for the pan (you may like to try coconut oil too)
- strawberries, blueberries or other berries/fruit that you enjoy
- maple syrup and yoghurt
Combine the ricotta, yoghurt, milk and egg yolks into a bowl.
Stir in the flour, baking powder and salt. Gently whisk to make a smooth batter.
Beat the egg whites till they just reach soft peaks and fold them into the ricotta mixture.
Heat the butter in a large frying pan on a medium heat and drop in heaped dessertspoons of batter.
Cook the hotcakes for about 1 minute until golden and then flip them over and cook for another minute.
Keep the cooked pancakes warm with tinfoil on a large warmed plate.
Batter makes around 9 - 10, medium sized hotcakes (ie approx 10cm wide)
Serve with maple syrup, yoghurt and berries, enjoy!