Makes 8
Ingredients
250 g tub of smooth ricotta
1 egg
300ml milk
1 tsp baking powder
1 cup of white spelt flour or
gluten free flour
Method
Whisk until smooth, but do not
over mix or they will toughen. Lightly oil or butter a non-stick pan on a medium
to low heat. Using a ladle or large
spoon pour in 2 x 5cm diameter pancakes. When bubbles appear on the top flip
over and cook the other side for another minute. Continue this with the rest of
the mix. You should get 8.
Serve the hotcakes with maple syrup a dollop of greek yoghurt and some berries or banana.
You can also make mini ones as pikelets and pop in a
lunch box sandwiched with butter and/or jam or cream cheese. You can also use
these for savoury and top with smoked salmon, avocado etc
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