Donna Hay’s Ricotta Hotcakes with Maple Butter

My girlfriend is the best cook I know, and when she says that a recipe is good… you know it’s the real deal. We were holidaying recently and she told me about these Ricotta Hotcakes, and from the moment she told me I was dying to get home and try them. I have a soft spot for ricotta hotcakes {or well various soft spots actually, ha!}. I know you’re probably going to think, ‘Oh man… egg whites and ricotta and two bowls… and too hard!’ But don’t.

Ricotta Hotcakes are errything, and then something else. They’re beautiful and light and so flavoursome. And now I’ve got another hankering. Thank you Donna for making this recipe so amazing. It’s love!

Donna Hay’s Ricotta Hotcakes with Maple Butter

Ingredients

1½ cups self-raising flour
½ cup caster sugar
4 eggs, separated
1½ cups buttermilk
1 teaspoon vanilla extract
200g ricotta
¼ cup caster sugar, extra
1 teaspoon ground cinnamon

Maple Butter
80g butter, softened
2 tablespoons maple syrup {NOT maple-flavoured syrup, please!}

Method

♥ Make the maple butter first. Just place it in a small bowl, stir to combine and then place in the fridge while you make the hotcakes.
♥ Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and stir to combine.
♥ In another bowl, beat the egg whites until stiff peaks form. Add to the flour mix, alongside the ricotta. Fold through gently.
♥ Heat a lightly oiled frying pan over a gentle heat, and cook in batches. Donna recommends 2 tablespoons of mix at a time. I’m less patient and go for bigger hotcakes. Cook for 2 minutes each side, or until cooked through.
♥ To serve: Combine the extra sugar and cinnamon, and sprinkle over hotcakes, and top with maple butter. Enjoy!