Ricotta hotcakes

Ricotta hotcakes

Half-Hour Hungries
20 mins
Cooking time
20 mins
Mark Roper

Lighter than normal hotcakes thanks to the addition of ricotta, these beauties will impress everybody! You can serve these with a sweet topping or a savoury one – try maple syrup with crisp bacon, in true American style!


Quantity Ingredient
110g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 egg
200ml milk
1/2 teaspoon white vinegar
40g unsalted butter, melted and cooled slightly
1 pinch sea salt
200g fresh ricotta
2 teaspoons softened unsalted butter, for frying
ice cream and maple syrup, to serve (optional)


  1. Sift the flour, bicarbonate of soda and baking powder into a large mixing bowl and set aside. Crack the egg into a medium mixing bowl and add the milk, vinegar, melted butter, salt and ricotta, and whisk until smooth. Carefully pour the wet ingredients into the dry and combine well. Set aside.
  2. With adult help: Heat the frying pan over a medium–low heat. Using a pastry brush, grease the frying pan with one teaspoon of softened butter. Measure 60 ml of hotcake batter and carefully pour it into the frying pan, trying to make the batter form a circular shape. Repeat 3 more times. Cook until bubbles appear in the hotcakes, about 3 minutes – this means the hotcakes are cooked on one side.
  3. With adult help: Use the spatula to carefully flip the hotcakes over and cook for a further 2–3 minutes on the other side. Once the hotcakes are ready, transfer them to a serving platter using the spatula. Repeat the frying steps for the final four hotcakes and enjoy while hot.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
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