Quick & easy ricotta hotcake recipe that’s tasty, light, fluffy and too delicious for words… mmmmmm!
Be sure to try my pikelet recipe and my Canadian pancakes that are so easy my young kids make it regularly.
1 cup self raising flour
250g low-fat ricotta cheese
1 tablespoon caster sugar
1/4 cup honey
1 egg, lightly beaten
1/2 cup pecans, roughly chopped
1 cup buttermilk
olive oil spray
extra honey for serving
Sift flour into mixing bowl.
Stir in caster sugar.
Make a well in the middle and add combined egg & buttermilk.
Mix well to form a batter.
Heat a non-stick frying pan, spray with olive oil spray.
Spoon tablespoons of batter into hot frying pan.
Cook both sides until golden.
Repeat with remaining batter.
Serve 4 hotcakes stacked on top of one another.
Place dolllop of combined ricotta and honey on top.
Drizzle with extra honey and sprinkle with pecans.
Serves: 4 (with 4 hotcakes each serve).