Ricotta hotcakes

These light and fluffy hotcakes are perfect for breakfast or brunch and can be served with a variety of toppings, making them a hit with both kids and adults.

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Step 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.

Step 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.

Step 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.

Step 4

Serve with your choice of toppings.