Truffled Ricotta Hotcakes with Truffled Honey

These are wonderful to whip up when you are having friends over for brunch, or during lockdown when you can pretend you have friends that like the same thing you do!!
Truffled Ricotta Hotcake
  1. To make your truffled ricotta hotcakes, place your truffled ricotta, milk and egg yolks into a bowl and mix to combine. Add the sifted flour, baking powder and a pinch of salt and whisk until just combined.
  2. Place egg whites in a clean dry bowl and whisk to stiff peaks. Using a large metal spoon, fold the egg whites through the ricotta mixture in 2 batches.
  3. Lightly grease a non-stick frypan with butter. Add a quarter of a cup of the batter to the pan and cook over medium-low heat for 2-3 minutes on each side until golden. Make sure you don’t cook too many and overcrowd the pan.
  4. Transfer to a plate and keep warm whilst you make the rest of the hotcakes.
  5. And to take the truffle experience to the next level, serve with your truffled honey!

Based on Bill Granger’s ricotta hotcake recipe.

Leave a Reply