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Ricotta Hotcakes with Honey & Ricotta Cream

by Annalisa Brown (follow)
Easy (2874)      Quick (1387)      Dessert (1081)      Snack (848)      Breakfast (581)      Ricotta (67)     
My first recollection of ricotta is growing up watching my fatherís breakfast routine of spreading a thick layer of ricotta onto his toast, followed by a thin layer of homemade apricot jam.

Whenever I visit my parents and open their fridge door, I see that familiar white basket containing fresh ricotta. We often used it as a substitute for butter or cream, but it can be used in many dishes from sweet to savory.

My mum incorporates ricotta into many of her recipes, creating blissfully light and fluffy dishes such as gnocchi, Easter rice cake and frittelle. She uses it as a filling for cannoli or cannelloni and whips it into ricotta cream.

Iíve taken a leaf out of her book and remodeled her frittelle recipe to bring you my version of Ricotta Hot Cakes which Iíve served with Honey and Ricotta Cream. Enjoy it at breakfast, as an afternoon snack or as a dessert.

Ricotta Hotcakes served with Honey and Ricotta Cream.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 6-8 servings

1 egg
3 tbsp white sugar
Ĺ cup fresh Ricotta
Ĺ tsp vanilla essence
Ĺ cup plain flour

Place the egg, sugar, ricotta and vanilla essence in a bowl and whisk into a batter.

Egg, Sugar,Ricotta and Vanilla Essence.

Whisk ingredients into a batter.

Add the flour and fold into the ricotta batter.

Fold the flour into the egg and ricotta mix.

Whisk until the batter is smooth.

Heat a small amount of oil in a non-stick frying pan.

Slowly add dollops of batter into the oil and using the back of a spoon spread the batter into rounds. It may be wise to limit cooking 2 hot cakes at a time.

Dollop batter into a frying pan and shallow fry until golden brown on both sides.

Cook for approximately 3-4 minutes on each side.

Plate up and drizzle with a little honey and ricotta cream.

Ricotta Hotcakes served with Honey and Ricotta Cream.

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