Ricotta Hotcakes
Photography Yuki Sato.
These hotcakes are outrageously high and fluffy — an epic holiday treat.
Serves: 6
INGREDIENTS
1¼ cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
pinch salt
250 grams ricotta
¾ cup buttermilk
2 large egg yolks
2 large egg whites, beaten to firm peaks
2 tablespoons rice bran oil
TO SERVE
12–18 rashers bacon, optional
mānuka honey or maple syrup
METHOD
Sift the flour, baking powder, caster sugar and salt into a large bowl.
Whisk the ricotta, buttermilk, and egg yolks to combine. Add the beaten egg whites and fold in to the flour mixture to form a batter.
Heat a little of the oil in a frying pan over a medium heat and drop in ⅓ cupsful of batter. After a few minutes flip to cook other side. These hotcakes are super high and fluffy, to ensure they are cooked all the way through, once flipped, cover the frying pan with a lid to steam them and assist in even cooking. Continue with the remaining oil and batter.
If you are serving bacon, lay it out on a baking tray and grill while you cook the hotcakes.
TO SERVE: Serve the hotcakes with grilled bacon, and drizzle with honey or maple syrup.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.