Quick and Easy, Ricotta Hotcakes.
With Honey Butter and berry fruits.
These Breakfast Ricotta Hotcakes are great served in the morning along with preserves or alongside a cooked breakfast. Neutral in sweetness, light and airy they also can be used as a pre-dinner canape topped with smoked salmon and lime cream. Similar to a Scottish pancake
Today I’ve served them with honey butter and fresh berries as a light breakfast dish.
You will need: –
Two medium mixing bowls
Two whisks
Small bowl
Non stick frying pan or griddle pan
Tablespoon
Pallet knife or fish slice
A4 sized piece of greaseproof paper.
Tea towel
Honey butter.
80g unsalted butter – soft
Small pinch salt
4tbsp good honey
Ricotta Hotcakes.
Makes 7
110g Riccota
95g milk
80g plain Flour
2 eggs (separated)
¾ tsp baking Powder
Pinch salt
Firstly, make the honey butter.
Beat the soft butter in a small bowl until smooth. Add the salt then work in the honey in two or three batches. Spoon the butter on to the greaseproof paper about 7cm from the top of the sheet in the centre. Fold the top of the paper towards you squeezing the butter outwards. Continue pulling the sheet down to form a tube of butter about 3cm in diameter. Then put the whole thing in the fridge to firm up. If you wish the butter can be made well ahead of time and stored in the freezer for up to three months.
For the hotcakes.
Separate the eggs, placing the whites in one bowl and the yolks in the other.
Whisk the ricotta, egg yolks and milk together until the mixture is combined. Don’t worry if the mix looks slightly lumpy, that just the texture of the cheese.
Sift the baking powder and salt into the flour then add the dry ingredients into the cheese mix until just combined.
Using a clean whisk beat the egg whites to soft peaks then fold them into the cheese and flour mix. Don’t over mix when adding the whites. A few traces of egg white left in the batter are fine.
To cook the hotcakes.
Place a little butter onto a griddle plate or frying pan hot pan over a medium heat (the butter should sizzle on contact but not burn) then spoon 2 tablespoons of mixture into the pan to form a cake about 10cm in diameter.
Cook the hotcake for three to four minutes on one side (you should see bubbles rise to the surface) then turn the hotcake over with a spatula and cook for two minutes on the second side.
Place the cooked cakes between a folded tea towel until you have all the batter cooked.
To serve.
Stack up the warm hotcakes and top with two or three slices of honey butter. Let the butter melt and oose down the sides of the hotcakes, then scatter with berry fruits.
Alternatively serve as part of a cooked breakfast, they are fantastic with bacon and eggs in place of toast.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023