From Nigella Lawsons Forever Summer these easy to make ricotta hotcakes are a treat for a special breakfast, or just anytime really. served with strawberries & maple syrup they are a taste sensation!
250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
2 tsp groundnut (or any flavourless) oil
250g strawberries, chopped, slightly squashed or other berries of your choice Maple or golden syrup if you are so inclined
Put ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.
Beat the egg whites until they become foamy - this isn't hard work even whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.
Heat the oil in a large frying pan and drop in heaped dessertspoons of batter. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup if you must - and strawberries.
Makes about 25