Recipe: Ricotta Hot Cakes


Ricotta hotcakes with banana and rum
Ricotta hotcakes with banana and rum

I have pretty much settled down in Hong Kong, and even recently adopted two cats from the shelter! When I am not on business trips, I like to prepare brunch at home on weekends. Not only it is cheaper than eating out, I also enjoy trying out various recipes to improve my cooking skills. If you have a iron cast skillet at home, I would highly recommend you to use it for this recipe, as it produces beautifully browned hotcakes (see above!) with a slightly crisp exterior. For the sauce, I chose a simple banana and rum compote. Plain maple syrup goes well with these delicious treats as well. This recipe is adapted from Bill Granger’s hot cakes recipe and is definitely worth making!

Ricotta Hot Cakes
(serves 2 hungry people, or 3 small eaters)
85ml (about 1/4C) milk
3 eggs, separated
125g ricotta
90g plain flour
1/2 tsp baking powder
1 tbsp caster sugar
pinch of salt
1 tbsp of butter, for frying

Banana and Rum Compote
2 ripe bananas
1 tbsp sugar
2 tbsp rum
1/2 tbsp butter, for frying

1. Mix the ricotta, milk and egg yolks in a bowl. Sift the flour, baking powder and salt in a small bowl and fold into the ricotta mixture.

2. In a stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

3. Heat a frying pan over a medium low heat and add a little butter. Drop a ladle of the mixture in the pan . Cook for two minutes each side or until golden brown.

4. For the compote, heat up the butter and add in the rest of the ingredients. Light up the mixture, letting the alcohol burn off. Serve immediately with the hotcakes.


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