Freezing Ricotta Hotcakes

Our answer

Nigella's Ricotta Hotcakes (from NIGELLA SUMMER) are light American-style pancakes that get their texture and flavour from ricotta cheese. We would not recommend freezing the hotcake batter but the cooked hotcakes can be frozen and reheated.

Cool the hotcakes on a wire rack and as soon as they are cold, and within 2 hours of making, pack them into resealable containers, with pieces of baking parchment (parchment paper) between the layers. Alternatively, open freeze the hotcakes on a parchment lined baking sheet and when they are solid transfer them to plastic bags and seal tightly, then return to the freezer. The hotcakes should freeze for up to 2 months. It is easiest to reheat the hotcakes direct from frozen and regardless of what method you use, make sure that the hotcakes are piping hot all of the way through before serving. You can reheat the hotcakes in a microwave in 15-20 second bursts - the total amount of time will depend on the number of hotcakes being reheated. Alternatively put the hotcakes in a foil package (in a single layer) and put in an oven preheated to 200c/fan 180c/400F for 10-15 minutes - the total amount of time will depend on the size and thickness of the hotcakes.