Ricotta Hotcakes
by Nigella. Featured in NIGELLA SUMMERIntroduction
These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy.
For US cup measures, use the toggle at the top of the ingredients list.
These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approx. 25 small “silver-dollar” pancakes
- 250 grams ricotta cheese (full-fat / wholemilk)
- 125 millilitres semi skimmed milk
- 2 large eggs (separated)
- 100 grams plain flour
- 1 teaspoon baking powder
- pinch of salt
- 2 teaspoons groundnut oil
- 250 grams chopped strawberries (or other berries of your choice)
- 1 cup ricotta cheese (full-fat / wholemilk)
- ½ cup reduced fat milk
- 2 large eggs (separated)
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2 teaspoons peanut oil
- 8 ounces chopped strawberries (or other berries of your choice)
Method
- 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 to make a smooth batter. Beat the egg whites until they become foamy — this isn't hard work even, whisking by hand, which is all that's needed here — and then fold them into the ricotta mixture.
- Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
- Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup — if you must — and strawberries.
- 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 to make a smooth batter. Beat the egg whites until they become foamy — this isn't hard work even, whisking by hand, which is all that's needed here — and then fold them into the ricotta mixture.
- Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
- Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup — if you must — and strawberries.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 14 Others have said
-
Posted by Elana_ on 7th August 2020
-
Posted by Chestnutandcream on 4th July 2020
-
Posted by paullomax on 5th April 2020
-
Posted by wizzerbabe on 12th June 2019
-
Posted by divyak on 12th December 2018
-
Posted by DianaLib on 18th October 2014
-
Posted by Martuszka on 28th September 2014
-
Posted by Yorkshire Mummy on 9th October 2014
-
Posted by Tash8497 on 15th December 2013
-
Posted by _Manu_ on 5th September 2013
-
Posted by Gnomii on 7th September 2013
-
Posted by julesyb on 11th November 2012
Show more commentsDelicious recipe, have made time and time again! So light and fluffy. However makes about 9 not 25.
The fluffiest, lightest, most delicious pancakes ever! So easy to make, thank you for the recipe!
Makes 25? More like 8! But they’re amazing, so light.
Made these as a light lunch and served with stilton and ham with home made rhubarb and date chutney and a mixed leaf salad with rocket and basil! To die for!!!!!
These came out absolutely smashing! Tried it the very first time and so very happy. You can use just about anything for a topping as they are not sweet nor salty - just the beautiful taste of the ricotta. Thank you.
I make these nearly every week for breakfast now, they are so good! I add fun little things to mix it up, sometimes mini choco chips, sometimes raspberries, sometimes peaches, the list goes on and on. I'm making them for my Italian family this Thanksgiving - they can't wait for some "cannoli pancakes"!
I've just made them for breakfast and I'm totally delighted - the texture is amazing! I've used coconut oil for frying and felt like finding the taste of summer at the end of September...Thank You so much, Nigella ^^
These have become a firm family favourite! When I'm stuck for an after school meal idea I turn to these hot cakes. Not only does my 4 year old love these with cheese/ham/fruit/honey, he'll also gladly help with the measuring and whisking. Fab!
I tried this recipe a couple of years ago after seeing Nigella make these delish morsels. Absolutely scrumdiddlydelicious! My whole family has adopted this lovely recipe, which we make for Christmas day brekky every year. Thanks Nigella!
Definitely the best recipe for pancakes. I even keep from greasing the pan, since I use teflon pans to fry the batter. Many thanks from me and my mate, who loves to eat tons of these delicious pancakes
Just made these, and they taste fantastic! I had a 300g tub of ricotta, and didn't want to be left with some, so I added it all, and it worked great!
Made these this morning- the kids loved them with a bit of agave syrup on top. Very easy and delicious- very light!