Ricotta Hotcakes

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You may well be thinking who has time to make ricotta hotcakes during the chaos on a week day morning and normally I’d be there with you but I was up early this morning (something to do with a pain in my, umm … glutes after yesterdays City 2 Surf!) and as there was not much food and nothing baked for the girls lunch boxes (there may have been a loooong lunch after the race down at Bondi) I needed to pull something out of the air for breakfast & morning tea, these were it!  There were actually very quick & easy to do so they will be joining the regular repertoire of breakfasts around here.

In the Thermomix they take 10 seconds to whiz up but you could do it in a blender or by hand as well.  This recipe is adapted from the Cooking for your Baby & Toddler book

As it was so cold here today the hotcakes which soon turned into pancakes were fine in the lunchbox until recess but on warmer days any leftovers would be best kept in the fridge for afternoon tea or with an ice brick in the lunch box.

Ingredients

250 g ricotta

1 Tbsp brown sugar

1 egg

250 g milk

150 SR flour

fruit, honey or maple syrup to serve

butter for melting in the frying pan

Method

Put all the ingredients in the mixing bowl and combine 10 seconds / speed 4

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Melt a knob of butter in a large frying pan over a medium high heat.

Put tablespoons of the mixture into the frying pan and cook for 2 – 3 minutes or until bubbles start appearing on the top. Flip over and cook for another 2 – 3 minutes or until golden brown

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Serve with your choice of fruit honey or maple syrup

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