Ricotta hotcakes

Breakfast & Brunch|Vegetarian
Prep   10 min
Cook   15 min

These light and fluffy hotcakes may be served with a variety of toppings. They are sure to be popular with kids and adults alike.

  • Ricotta cheese, 250 g
  • Low-fat milk, 1% fat, ¾ cup(s)
  • Egg yolk, raw, 2 60g egg(s)
  • Plain flour, wholemeal, ½ cup(s)
  • Plain flour, white, ½ cup(s)
  • Baking powder, 2 teaspoon(s)
  • White sugar, granulated, 2 tablespoon(s), or powdered sweetener
  • Egg white, raw, 2 egg white(s)
  • Olive oil spray, 1 spray(s)


  1. Combine the ricotta, milk and egg yolks in a large bowl and mix until smooth. Sift the flours, baking powder and sugar or sweetener into the ricotta mixture and stir until smooth. 
  2. Whisk the egg whites to form soft peaks. Gently fold half the egg white into the ricotta mixture, then fold in the remaining egg white.
  3. Heat a non-stick frying pan over medium heat and spray with olive oil. For each hotcake, spoon about 3 tablespoons of the mixture into the pan and spread to form a 10 cm round. Cook until bubbles appear on the surface, then turn and cook the other side until golden. Remove and keep warm while you make the remaining hotcakes. Serve with your choice of toppings.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.3
Bread & Cereals1.3
Healthy Fats & Oils0.1
Protein15.3 g
Total fat11.2 g
- Saturated fat6.1 g
Total carbohydrates35.8 g
- Total sugars11.6 g
Fibre2.4 g
Sodium1420 mg