Ricotta Hotcakes

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.