Breakfast in my family is always a very speedy affair – it’s breakfast for the sake of quickly getting something into your stomach before the day starts as opposed to something to linger over and enjoy luxuriously. For that reason I’ve dismissed the idea of trekking it all the way to Bill’s in Surry Hills or Darlinghurst just to try his ricotta hotcakes for breakfast. Sure, they’re on the all-day menu, but the idea of having ricotta hotcakes for lunch or dinner just seems a bit weird. Another reason is that a friend said she recently visited with her boyfriend and with the queue going around the block, they went to one of the other cafes that take up most of Surry Hills and had a perfectly good breakfast there.
I’m just incredibly lazy.
And looking at the recipe online, it didn’t look that hard at all, so after buying some extra-light ricotta at the supermarket and a new dozen of free-range eggs, I decided to get cracking on these fluffy hotcakes for Sunday morning brekky. I couldn’t be bothered to buy any fresh honeycomb for the original recipe’s honeycomb butter, so settled for strawberries and maple syrup for topping instead. I also halved the original recipe as the original recipe serves six and I only had three people in the house for breakfast this morning.
I abhor wastage.
To serve three, you will need:
- 85ml (about 1/4C) milk;
- 2 eggs, separated;
- 125g ricotta;
- 1/2C plain flour;
- 1/2t baking powder;
- pinch salt;
- butter, for frying;
- fresh strawberries (washed, hulled and quartered) and maple syrup to serve.
Place the ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt over the egg yolk mixture and combine.
Place the egg whites in a clean, dry bowl and beat with an electric beater until stiff peaks form.
Fold the egg whites through the batter in two batches, with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter. Drop two tablespoons of mixture per hotcake into the pan, with a maximum of three hotcakes per pan.
Cook over a low to medium heat for about two minutes or until they have golden undersides. Turn the hotcakes over and cook the other side until similarly golden and cooked through.
Transfer to a plate, stack, and quickly serve with the strawberries and syrup.
The most deliciously fluffy and light hotcakes you have ever had! It went down well with all members of the whole family, including my culinary-hard-to-please Dad (instead of the usual ‘it’s okay’, it elicited a ‘these are really good!’ Praise indeed!)
Enjoy the sunshine while it lasts, lovelies. Have a good week and don’t work yourself too hard… xx