Hotcakes – betcha can’t eat just one

Once the Carolina heat sets in, summer breakfasts for me usually consist of fruit and yogurt. Anything more is too heavy i.e. no eggs and bacon for me, please. And then my mum introduced me to Nigella Lawson’s ricotta hotcakes, which are far more satisfying than my parfait creations. These guys are ridiculously good. Because they’re so light and fluffy, I feel like I’m indulging in cheesecake, only I’m not, so I get to eat guilt-free. They aren’t as dense as regular pancakes either, so you avoid the post-breakfast food baby. The airy consistency comes from the separated eggs and really is to die for, plus you can make a gluten-free version simply by substituting in different flour. We had them for breakfast this morning with a side of blueberries and kiwi although you could serve them with a smoothie or other fresh fruits based on your own preferences. Whip up a huge batch and freeze some for later, too. I promise you won’t be able to eat just one.

(Recipe featured in Nigella Summer, photo by Sebastian Conran.)


1 cup ricotta cheese (full-fat /wholemilk)
½ cup reduced fat milk
2 large eggs (separated)
 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
2 teaspoons peanut oil
8 oz chopped strawberries (or other berries of your choice)
1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the four, 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 her – and then fold them into the ricotta mixture.
2. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
3.  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.

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